Cantonese Steamed Milk Egg Pudding


The Cantonese Steamed Milk Egg Pudding (Shuang pi nai) is reminiscent of a Chinese Creme Brûlée, but without the crunchy sugar top.

In fact, this Hong Kong-style custard would taste quite similar if you toasted some sugar on top of it. One of the most striking differences, in my opinion, is how incredibly simple it is to make this Chinese translation.


The use of ovens is not prevalent in Chinese cookery, as you may have gathered. Today, home ovens are still a rarity in Chinese households; you’ll be hard-pressed to find one there.

Baking bread, pastries, and other baked products at home have just become increasingly popular in the last few years, and even then, countertop electric ovens are more common. There are a number of reasons for this, including the fact that the majority of Chinese desserts are cooked rather than baked. Even cakes can be made in a steamer!


Popular in Hong Kong, Macau, and the surrounding territories, this Steamed Milk Egg Pudding is a traditional Cantonese dessert. When it comes to skincare, women think it’s beneficial for their complexion, while older people prefer it for its nutritional benefits. Of course, the creamy consistency and sweetness appeal to children.

Furthermore, it can be used in a wide range of contexts. Whether served hot or chilled, it’s delicious. Adding some fresh fruit to the top makes it a tasty dessert that’s good for you. There are plenty of nutrients in the granola and nuts. Even mochi and red bean can be added to the dish. Do you see where this is going? Apply your preferred toppings to this pudding like a blank canvas. Fresh fruit, mango slices, and granola were offered beside it. Yum.

There are a variety of flavors that may be added to this recipe, including vanilla extract for a little extra taste. Think outside the box!


  • 3 drops of vanilla extract
  • 2 large beaten egg whites
  • 1 cup of whole milk
  • 3/4 cup of light cream
  • ¼ cup of sugar
  • Your preferred toppings––fresh fruit, granola, nuts, etc.


  1. Gather your ingredients and begin cooking them in a steamer. The milk, cream, and sugar can now be added to a small pot and brought to a simmer. Stir the sugar into the mixture until it is entirely dissolved and the mixture is warm to the touch but not hot.
  2. Slowly add the milk mixture and vanilla essence to the egg whites in a large mixing bowl. Mix it all together.
  3. In three heatproof serving bowls, strain the liquid through a fine-mesh strainer, and serve it right away (they should be about 3-4 inches in diameter). Each serving bowl should be covered with foil. When the water is hot enough to steam them, carefully lay each one in your steamer. You should steam for 8-10 minutes, depending on the size of the serving bowls you’re using. Steam for 8 minutes if the cups are larger and shallower, and the pudding is more spread out. It’s better to let them steam a little longer if they’re smaller. Wait 10 minutes before opening the steamer’s lid to check on your puddings’ progress.
  4. Top with your preferred garnishes and eat warm or chilled.

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