Cantonese Milk Skin Pudding (雙皮奶)

Heat water to a simmer in a steamer.
In a mixing bowl, beat together 30 g egg white, 20 g sugar, and 175 mL whole milk until sugar is dissolved and egg whites are well incorporated. Strain through a fine mesh strainer into a heatproof container (at least 300mL/10oz will fit the entire volume of custard). Use a larger container or split into multiple bowls if preparing multiple servings.
Skim off any bubbles on the surface to prevent craters from forming on the smooth surface as it steams. Cover tightly with foil or plastic wrap.
Place containers in the steamer and steam for 10-15 minutes over medium heat. Steaming time will vary based on your stove and size of container. Check the doneness by giving the puddings a tilt or jiggle. If the pudding sloshes or flows it's not set yet, give it a few more minutes. The pudding is set when it is wobbly and ripples in the center but not liquid.
Let cool for 10 minutes to serve warm or chill in the refrigerator to serve cold. The pudding is lightly sweet and milky served as is. Add toppings like sweet red beans or fruit if desired.

This recipe makes one serving, scale up as needed.