Double Skin Milk is a Cantonese dessert made of milk, egg whites, and sugar. It was first invented in Shunde, Guangdong. It is a velvety smooth milk custard somewhat resembling panna cotta, with two skins. The first skin is formed during cooling of the boiled milk and the second when cooling the cooked custard. Traditionally buffalo milk is used; its higher fat content compared to cow's milk produces a smooth texture. This dessert is particularly famous in Shunde, Guangzhou, Macau, and Hong Kong.
History
Double skin milk originates from the Shunde District in Guangdong. It is said to have been created by Grandma Dong in 1850 in Shunde. Cowherd Grandma Dong (Xiaohua Dong) wished to store unsold milk. In one experiment she boiled the milk and found a skin formed on the milk after cooling it down. The skin was surprisingly delicious. After several improvements we have today's double skin milk, with Grandma Dong credited as the originator. Nowadays, the skills used in making double skin milk are listed as part of the Shunde Intangible Cultural Heritage.
