Double Skinned Milk

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Recipe by: Joyce

"This is a Chinese dessert of steamed milk, very simple to make. It is smooth and creamy and perfect for a sweet tooth. Serve warm or cold."

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Original recipe yields 2 servings

Directions

Pour milk into 2 bowls; cover with aluminum foil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bowls of milk, cover, and steam, about 5 minutes. Allow layer of skin to form on top of milk.
Flip up a corner of the milk skin and pour milk into an empty bowl, reserving the milk skin in the bowl.
Whisk egg whites and sugar together in a bowl; pour in the milk and mix well. Pour milk mixture back into the 2 bowls under the reserved milk skin. Cover with aluminum foil.
Steam milk mixture until set, about 15 minutes.