Steamed Almond Milk Pudding with Egg White杏仁蛋白燉鮮奶
A delicate and silky Cantonese dessert made from fresh milk, egg whites, and almond extract, gently steamed until perfectly smooth. It offers a subtle sweetness and a comforting almond aroma.
01Ingredients
- 500 ml Fresh milk
- 3 large Egg whites
- 70 g Granulated sugar
- 5 ml Almond extract
- 5 g Goji berries (for garnish, optional)
Nutrition (per serving)156kcal
- Protein6.2g
- Carbs20.1g
- Fat4.8g
Fiber 0.1 gSodium 78 mg
02Steps
- In a saucepan, gently heat fresh milk and granulated sugar over medium-low heat until the sugar dissolves completely. Do not boil. Let it cool slightly.
- In a separate bowl, lightly whisk egg whites with almond extract until just combined. Avoid over-whisking to prevent too much foam.
- Gradually pour the slightly cooled milk mixture into the egg white mixture, stirring constantly to combine thoroughly.
- Pass the combined mixture through a fine-mesh sieve at least twice to remove any lumps or air bubbles, ensuring a smooth texture.
- Divide the strained mixture evenly into individual heatproof dessert bowls.
- Arrange the bowls in a steamer. Cover the steamer lid with a cloth or slightly leave it ajar to prevent water condensation from dripping onto the puddings. Steam over medium heat until the puddings are set but still wobbly in the center.
- Carefully remove the steamed puddings from the steamer. Garnish with goji berries, if desired, and serve warm or chilled.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.