Ingredients with Measurements:
- 1 liter of whole milk
- 1/2 cup of heavy cream
- 1/4 cup of sugar
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1/2 teaspoon of vanilla extract
- Pinch of salt
Special equipment needed:
- Large saucepan
- Whisk
- Fine-mesh strainer
- Serving bowls
Step-by-step instructions:
1. In a large saucepan, heat the whole milk and heavy cream over medium heat until it comes to a simmer. Stir occasionally to prevent the milk from scorching.
2. In a separate bowl, mix together the sugar, cornstarch, and water until it forms a smooth paste.
3. Once the milk mixture is simmering, slowly pour in the cornstarch mixture while whisking constantly. Continue whisking until the soup thickens and coats the back of a spoon.
4. Remove the soup from the heat and stir in the vanilla extract and salt.
5. Pour the soup through a fine-mesh strainer to remove any lumps or clumps.
6. Allow the soup to cool to room temperature, then cover and refrigerate for at least 2 hours or until chilled.
7. Serve the double skin milk soup in individual bowls and garnish with your choice of toppings.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 38g
Protein: 10g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of the soup.
- You can use almond milk or soy milk instead of whole milk for a dairy-free version of the soup.
Variations:
- Add a teaspoon of matcha powder for a green tea-flavored soup.
- Add a tablespoon of cocoa powder for a chocolate-flavored soup.
- Add a tablespoon of rose water for a floral-flavored soup.
Tips and tricks:
- Be sure to whisk the cornstarch mixture constantly while pouring it into the milk to prevent lumps from forming.
- Allow the soup to cool completely before refrigerating to prevent it from forming a skin on top.
- Garnish the soup with fresh fruit, nuts, or whipped cream for added flavor and texture.
Storage instructions:
Store the double skin milk soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve the soup in clear glass bowls to showcase its creamy texture and pale color.
Garnishes:
Fresh fruit, nuts, whipped cream, or a sprinkle of cinnamon.
Pairings:
Serve the soup with a slice of crusty bread or a light salad for a complete meal.
Suggested side dishes:
A light salad or a slice of crusty bread.
Troubleshooting advice:
- If the soup is too thick, add a splash of milk to thin it out.
- If the soup is too thin, whisk together another tablespoon of cornstarch and water and add it to the soup while it's simmering.
Food safety advice:
Be sure to refrigerate the soup promptly after serving to prevent bacterial growth.
Food history:
Double skin milk soup is a traditional Chinese dessert soup that originated in the Guangdong province.
Flavor profiles:
Creamy, sweet, and slightly vanilla-flavored.
Serving suggestions:
Serve the soup chilled as a refreshing dessert or snack.
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