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What is Double-Skin Milk?
A silky Shunde milk custard named for the two delicate milk skins formed during preparation.
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Flavor profile
Milky · Silky · Gently sweet
A silky Shunde milk custard named for the two delicate milk skins formed during preparation.
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Key ingredients
Milk—traditionally rich buffalo milk—egg whites and sugar.
This is a food guide, not a recipe. Ingredients and preparation vary between cooks, shops and cities.
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How it is usually made
Heated milk is cooled to form the first skin; the milk is then combined with sweetened egg white, returned beneath that skin and gently steamed, creating another skin as it sets.
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Origin and food culture
Double-skin milk is associated with Shunde in Foshan, an area noted for freshwater and dairy dishes. Traditional versions use the richness of local buffalo milk.
Its name refers to the milk skins formed during cooling and steaming, not to two separate layers of custard. It may be served warm or chilled.