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.

Ingredients:

• 200ml Milk
• 2 tbsp sugar
• 2 egg whites

Method:

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.