Double-layer Steamed Milk Custard

Double-layer steamed milk custard is a Cantonese dessert. The top layer of milk is sweet and fragrant, while the bottom layer of milk is smooth and moist. It is rich in its aroma, and it tastes tender and smooth. This dessert originated from the late Qing Dynasty. When a farmer in Shunde was cooking breakfast in the early morning, he inadvertently mixed something on the milk and invented this famous folk food. It is now mainly served in Guangdong, Macau, and Hong Kong.
Simmer the milk over low heat and be careful not to boil it. Pour the milk into a bowl and let it cool until a crust forms. Make a small cut on the surface of the crust with chopsticks and pour the milk into a large bowl. Stir the milk with the sugar and mix them well. Take an egg, separate the egg white and the yolk, and then beat the egg white. Mix the milk and the egg white, add some sugar, and then pour the mixture into the bowl with the crust left on, allowing the crust to float. Wrap the bowl with plastic wrap and steam for 15-20 minutes until the milk is curdled. Finally, according to your personal taste, you can add honey beans, lotus seeds, fruits, etc.
Double-layer steamed milk custard is rich in protein, amino acids and calcium which are needed for body growth, so it has high nutritional value.