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香港雙皮奶將鮮奶蒸出奶皮，再把奶液混合蛋白同砂糖回蒸，冷藏後成滑溜香甜的雙皮奶。
將鮮奶倒入碗中，大約裝至八分滿。為了避免蒸煮時水滴落入，請用錫紙將碗口嚴密地蓋好，再放入蒸鍋中蒸約10分鐘。
Pour the fresh milk into a bowl to about 80% full. Cover with foil to keep condensation out, and steam for 10 minutes.
蒸好後取出，讓其自然冷卻，直到用手觸摸時感覺溫熱即可。此時，你會發現鮮奶表面會凝結出一層奶皮。
Remove and let cool until safe to touch. A skin will form on top of the milk.
小心地將這層奶皮與下方的鮮奶分離開來，但要確保第一層奶皮仍留在碗底。
Separate the skin from the milk; keep the skin sitting at the bottom of the bowl.
將雞蛋的蛋白和蛋黃分開，只取蛋白備用。
Separate the egg white from the yolk and set both aside.
將剛才分離出來的鮮奶，加入較多的砂糖和準備好的蛋白。充分攪拌，確保所有材料均勻混合。
Mix the separated milk with a generous amount of sugar and the egg white, stirring until well combined.
將混合好的奶液過篩，再緩慢地倒回之前留有奶皮的碗中。
Strain through a sieve and pour back into the bowl with the skin.
再次用錫紙將碗口蓋好，放入蒸鍋中繼續蒸約10分鐘。
Cover with foil again and steam for another 10 minutes.
蒸好後取出，待其完全放涼。之後放入雪櫃冷藏，冰鎮過後即可這道雙皮奶了。
Cool down, chill, and enjoy.
