Double-layer Milk Custard

Have you ever heard of double-layer milk custard?  It is a famous dessert from Guandong province, China. It's a must have in summer. Now let me give you some information of it.

Nutrition Fact:

     Contains protein, balances potassium-sodium rate, clears edema, supports immune system, lowers blood pressure, and buffers anaemia. Good for children's growth.

     Contains calcium that is essential for bone development that affects height, regulate enzyme activity, involves in muscualr and nerval activity, balances hormone secretion, regulates rhythm of the heart, controls infection and anaemia, and maintains the balance of acid-base.

     Contains phosphorus, promotes growth and tissues' repairment, and supplies energy.

Suitable for:

      Slim, low immunity, bad memorization, anaemia, and edema related people.

      Anorexia, dietry bias, insomnia, wakefulness, easily sicken, fine hair, slow nerval development, learning to walk, growing teeth late and not in good order, and unregular stomachache and diarrhea related children.

      

Dietetic therapy for:

        1. Conditioning hair

        2. Brain booster

        3. Clear eyes

        4. Advancing immune system

        5. Stengthen bone

Ingredients:

•  Milk 250ml x2
•  Egg x2
•  Sugar 4 spoons
•  Almond 1 spoon
•  Raisin 1 spoon
•  Cherry x2

Procedure:

1. Prepare materials, egg, bowl, and milk.

2. Heat up milk in the pot.Prevent it from bubbling.

3. Add in 2 spoons of sugar. Stir continuously until the milk is heated.

4. Pour heated milk into a bowl to cool down. Wait until there is a layer floating.

5. Separate egg yolk and egg white. Add sugar into the egg white 3 times separately.

6. Stir in one direction. Let sugar even mixed with egg white.

 

7. Let the mixed egg white rest and sink for 10 minutes. 

8. Poke a little hole on the side of the floating layer of the cooled-down milk, so it's easier to pour out.

9. Pour out the milk, leave the floating layer in the bowl.

 

10. Mix the milk and egg white evenly.

11. Use the griddle to filter the milk 2-3 times.

12. Pour filtered milk into a bowl for steaming.

13. Let the milk rest and sink for 10 minutes. Cover with preservative film. Poke 3 holes with toothpick.

14. Steam for 15 minutes. Let it cool and then take off the preservative film.

15. Sprinkle almond, raisin, and cherry on top. Enjoy! (You may also put it into freezer for awhile, so it's cool.)

I also found a video of how to make it, please enjoy!