Milk Custard with Peach Resin Recipe
Milk Custard with Peach Resin Recipe (2 servings)
Step 1: Prepare the Peach Resin (Do Ahead)
Ingredients
- 15–20 g dried peach resin (桃胶 / Tao Jiao)
- Water (for soaking and simmering)
- Small piece of yellow rock sugar
Instructions
1. Soak overnight:
Place dried peach resin in a large bowl of water. Soak for 12–15 hours until fully expanded and soft.
2. Clean thoroughly:
Remove any dirt or bark using tweezers. Rinse well.
3. Simmer:
Add cleaned resin to a small pot with fresh water and a little rock sugar. Simmer for 20 minutes until soft and glossy.
4. Drain and set aside.
Step 2: Double-Skin Milk Custard
Ingredients (2 servings)
- 2 cups whole milk (3.25% or higher)
- 2 large egg whites (lightly beaten, then strained)
- 2 tbsp sugar (granulated or rock sugar)
- Prepared peach resin (warm)
Instructions
1. Steam the milk (first skin)
- Pour milk into 2 small heatproof bowls.
- Steam over boiling water for 10 minutes.
- Remove and let sit undisturbed until a thin skin forms on top.
2. Mix the custard
- Poke a small hole at the edge of the milk skin.
- Gently pour the milk into a bowl, leaving the skin behind.
- Add egg whites and sugar to the warm milk. Mix well until dissolved.
3. Strain and reassemble
- Strain the mixture to make it smooth.
- Carefully pour it back into the bowls, under the milk skin (pour along the side so the skin floats on top again).
4. Steam again
- Cover bowls with foil.
- Steam on medium-low heat for 15 minutes until softly set.
5. Serve
- Remove from steamer.
- Spoon warm peach resin on top.
- Serve hot, or chill for 2 hours for a cold dessert.
Tips
- Use high-fat milk for a richer, smoother texture.
- Keep heat gentle during the second steam to avoid bubbles.
- Custard should be soft and slightly jiggly—not firm.
Effects/Benefits
Whole Milk: A rich source of calcium, vitamin D, and high-quality protein that supports bone density, muscle maintenance, and metabolic health (Harvard T.H. Chan School of Public Health).
Peach Resin: Valued in Traditional Chinese Medicine (TCM) for its high plant-based collagen and polysaccharide content, which is traditionally used to promote skin hydration and support digestive health (China Academy of Chinese Medical Sciences).
Egg Whites: A pure, bioavailable source of lean protein containing all essential amino acids, which aids in muscle repair without adding dietary cholesterol (American Heart Association).
Sugar (Granulated/Rock): Provides a quick source of carbohydrates for immediate energy, while TCM traditionally utilizes rock sugar to gently soothe the throat and moisten the lungs (Journal of Traditional Chinese Medicine).
Disclaimer
The information provided on this website is for educational and informational purposes only and is not intended as medical advice. Traditional Chinese Medicine (TCM) food therapy is a complementary approach and should not replace professional medical diagnosis, treatment, or advice.
Always consult a qualified healthcare provider before making changes to your diet, especially if you are pregnant, nursing, taking medications, or have a medical condition. Individual responses to herbs and foods may vary.