Double-layer milk custard

Double-layer milk custard

　　“Double-layer milk custard” has long been hailed as the king of Guangdong desserts. This specialty snack, made by simmering a mixture of milk, egg whites, and white sugar, originated in Shunde, Guangdong, and has a history of over a hundred years. It has a paste-like consistency, a pure white color, and an exquisitely smooth and delicate texture—silky and buttery, melting in the mouth. Its flavor is fragrant yet not overpowering, sweet without being cloying, leaving a lingering taste on the lips. Depending on personal preferences, it comes in various types such as original double-layer milk custard, red bean double-layer milk custard, lotus seed double-layer milk custard, and double-layer milk custard with a poached egg. It can be served either hot or cold, making it a great dessert after meals that aids digestion and soothes the stomach. Especially for women, regular consumption is believed to have beautifying effects.

　　Double-layer milk custard is also known as Daliang double-layer milk custard because it was first created in Daliang Town, Shunde, Guangdong. It is made by boiling and steaming fresh milk and egg mixture. It gets its name from the two thin layers of “skin” that form on the surface, giving it a paste-like appearance. Since becoming popular in Guangdong during the 1930s and 1940s, double-layer milk custard has remained beloved and widely renowned.