Sunday, March 8, 2009

Double Boiled Ginger-Milk Custard aka 双皮奶

Haha..I'm gonna make this! I had tried this in Macau before, super delicious!

Ingredients (2-3 servings):
3 large egg whites
360ml fresh milk
2 tbsp condensed milk
1 tbsp ginger juice (add more if desired)

  1. In a mixing bowl, bring together all ingredients and gently mix until sugar is dissolved.
  2. Sieve the mixture then fill individual serving bowls or ramekins.
  3. Double boil over lowest heat for 15-20 minutes.
  4. Serve warm or chilled.

Source : My Kitchen

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