Wednesday, August 4, 2010

Steam Milk Pudding with Egg Whites 蛋白炖奶

Steam Milk Pudding with Egg Whites 蛋白炖奶
I love milk but its not every kind maybe i'm lactose intolerant on some days hahaha... does anyone of you here likes steam milk pudding 蛋白炖奶 that can be easily bought from dessert cafes its one of the famous Hong Kong Dessert if i'm not wrong with varieties of topping ranging from sweeten red beans,walnut paste,peanut paste and fruits topping etc its simply too delicious for me resist and i decided to make them on my own so that whenever i have craving for this dessert i can just simply prepare them in a few easy steps for my whole family though not all of my family members like the milky taste in fact my parents find it pungent to their senses well individual tastes always differs hehe...



Now pardon me for the bad texture of the pudding i forgot to watch the fire during the steaming process and the mixture boiled and overflow the rim of my ramekins i promise to make up for these pictures =) and i add the maple syrup for that extra oomph of fragrant taste....


Steam Milk Pudding with Egg Whites 蛋白炖奶
(recipe was found over the net but i forgotten which website)

Ingredients
250ml fresh milk (i used greenfield's fresh milk low-fat milk not recommended)
3 tsp of sugar
2 egg whites

Method
  1. Whisk the egg whites preferably with your hand held beater machine till foamy but the egg white color should remain as per the original color do not overbeat.
  2. Mix the milk and sugar till sugar dissolves.
  3. Mix the egg white mixture into the milk mixture and stir till combine.
  4. Strain the mixture into individual ramekin and remove air bubbles if any and wrap up with plastic wrap.
  5. Steam over medium-low fire for 10-15mins (remember to watch the fire to prevent boiling) and serve either hot or cold.

2 comments:

Jessie Hearty Bakes said...

very nice cooling dessert!
Jess, you prefer to serve it cold or hot?

jess @ j3ss kitch3n said...

Jessie, i prefer it hot to cold the texture is different smoother then cold one..

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