Double skin milk

What to get ready

• Fresh milk 1.6 l
• Chicken eggs 8
• Sugar 240 g
• Sweetened condensed milk 160 ml
• Rock sugar 80 g
• Ginger 80 g

Method

1. 1 Heat the milk until it's almost boiling, then pour it into a bowl and let it cool until a thin film forms on the surface.
2. 2 Poke a small hole in the edge of the membrane and drain out all the milk, leaving the membrane in the bowl.
3. 3 Separating the milk while keeping the membrane intact in the bowl is a skill involved in this dish; breaking the membrane means losing the first layer.
4. 4 Beat the egg whites with sugar and condensed milk, then strain through a sieve twice.
5. 5 Gently pour the mixture back into the bowl along the side so that the first film rises to the surface.
6. 6 Steam over low heat for 12 minutes until the second layer forms, then drizzle with ginger syrup and rock sugar.

With an appliance

• Pressure cooker 45 min

  Replace step 6: place the bowl on a rack, steam under low pressure for 6 minutes, then release pressure naturally for 6 minutes to allow the second film to form without holes. The steps of holding the first film and gently pouring from steps 2 to 5 remain unchanged.