Century-old Cantonese Double-skin Milk Custard 广式双皮奶

Double-skin milk custard is originated in Shunde, Guangdong Province, in China. There are different stories regarding how this dessert was created, but it started at the end of the Qing dynasty. Today, the custard is not a secret as the century-old delicacy can be easily made and enjoyed at home.
双皮奶源于中国广东省顺德市。民间关于这个甜点如何起源有不同说法，但基本始于清末。如今，双皮奶已经不是一个秘密因为在家就可以制作和享用这个百年美味。

It’s difficult to buy buffalo milk, which is a traditional ingredient, so the majority would use cow milk, which results in a slightly different taste.
水牛奶作为传统原料很难买到，所以大多数人用奶牛的牛奶，结果稍有些不同。

In this video, I’ll be sharing with you my own recipe for a better taste version and tips to help you succeed in making the desert. But to give you options, I’ll also share a milk-only version that I’ve tested to be as close to the improved version as possible.
在本期视频，我将分享我自己的改良款食谱以及小贴士帮助你们成功做出甜品。但为给大家选择，我也将分享一款纯牛奶版食谱，经过测试比较接近改良款。

Serves 1 1人份

Improved version (creamier) 改良款
185g / 6 1/2oz full-fat milk 185克全脂牛奶
85g / 3oz heavy cream 85克奶油
1 large egg white (32g / 1.1oz) 1个大鸡蛋蛋白(32克）
20g / 1tbsp + 1tsp castor sugar 20克白砂糖
Steam 15min on high heat
高火蒸15分钟

Lower-fat milk-only version, close to the improved version 低脂肪接近改良款
1 cup (240ml) of full-fat milk 240ml 全脂牛奶
1 large egg white (32g / 1.1oz) 1个大鸡蛋蛋白(32克）
17g / 1tbsp + 1/2tsp castor sugar 17克白砂糖
Steam 15min on high heat
高火蒸15分钟