Nothing hits quite like a classic Cantonese milk dessert. Silky, comforting and packed with pure dairy flavor — all 5 recipes use simple ingredients and are totally beginner-friendly.

Double-Skin Milk Pudding

The iconic Cantonese staple. Two delicate layers of milk skin over silky smooth custard, rich with pure milk aroma. Best served chilled.

Phoenix Milk Pudding

Warm, velvety golden custard slow-cooked with eggs and milk. Cozy, creamy and comforting in every spoonful.

Ginger Milk Custard

Warming and aromatic. Fresh ginger juice sets with hot milk into a wobbly, silky custard. Gentle spice balances the creamy sweetness perfectly.

Deep-Fried Milk

Crispy golden crust, soft smoothing milk custard inside. Crunchy, creamy and rich — the perfect afternoon pick-me-up.

Milk Custard Tarts

Buttery crumbly shells filled with smooth, delicate milk custard. A beloved Cantonese bakery classic, simple to bake at home.

Tips:

1. Use full-fat milk for the richest flavor

2. Cook on low heat to avoid lumps

3. Chill steamed desserts for better texture

Reporter丨Qian Xiaoyou

Revisor丨Lin Yintong, Yu Xindu

Source丨RedNote

Photo丨Generated by AI