1. Add the milk to the milk pot and heat it on low heat until it is about to boil
2. Divide milk into cups
3. Let stand to cool down, a film is formed on the surface
4. Separate the egg yolk and egg whites, beat the egg whites
5. Pick open the milk skin gently, and slowly pour the milk into the egg whites, leaving about 1cm of milk in the cup to prevent the milk skin from sticking to the bottom of the bowl
6. Mix the egg whites with the poured milk and sieve evenly
7. Pour the egg white and milk mixture slowly along the edge of the cup back into the cup with milk skin
8. Cover the cup with plastic wrap, steam it on the pot for 15 minutes, wait until the milk has solidified, then take it out of the pot!
9. Began to eat!
Tips:1. Jam is relatively sweet, so I didn't add white sugar. If you like to eat sweets, you can add some white sugar to the egg liquid.
2. When the milk is heated, it should not boil, and the surface should be slightly foamed, otherwise it will not be easy to form a milk skin.
3. Be sure to wait for the milk to cool before mixing with the egg, otherwise the egg whites will be cooked.
4. The upper layer of double skin milk is helpful to reduce the evaporation of water when steaming the custard, making the custard more tender, and it is not necessary!
