Saturday, March 19, 2011

Milk Custard with Egg Whites 蛋白燉奶

Just when I was complaining having too much egg yolks in the fridge, I made this Chinese dessert with egg whites only again. My friend posted a picture of the one she made at home, it looks SOOO GOOOOD! Well, mind you, she uses Hokkaido 3.6% milk. While we don’t have that in Toronto, I’ll try with 2%. Less guilty to the body anyway.

It’s very easy to make.

  • 200ml Milk
  • 2 tbsp sugar
  • 2 egg whites
  1. Melt sugar in milk with double boiler (or with a heat proof bowl on a pot of simmering water)
  2. Whisk whites to foamy stage
  3. Pour whites to milk mixture through a sieve to remove bubbles
  4. Mix well and pour everything to 2 bowls (you can pour through the sieve one more time)
  5. Cover bowls with aluminum foil and place in steamer.
  6. Steam with medium heat for 7-8 mins, low heat for 2 more mins.

 Livie actually cried because she did not have enough. I have to double the portion next time.

1 comment:

  1. Hm, try to throw in a tablespoon of 35% cream in the milk. I know it won't taste the same, but sure creamy!