📝 About This Recipe
Nai Lao is a legendary Beijing delicacy once reserved exclusively for the Qing Dynasty imperial court, known for its remarkably silky, custard-like texture and delicate floral sweetness. Unlike Western yogurt, it is traditionally fermented using rice wine (Jiu Niang) rather than bacterial cultures, resulting in a subtle, boozy fragrance and a clean finish. This light, refreshing dessert captures the elegant simplicity of Northern Chinese culinary heritage in every spoonful.
🥗 Ingredients
The Custard Base
- 500 ml Whole Milk (use high-quality full-fat milk for the best texture)
- 150 ml Sweet Rice Wine Liquid (strained from Jiu Niang/fermented glutinous rice)
- 3 tablespoons Granulated Sugar (adjust to taste)
- 50 ml Heavy Cream (optional, for added richness)
Traditional Toppings
- 1 teaspoon Dried Osmanthus Flowers (for a classic floral aroma)
- 1 tablespoon Toasted Pine Nuts (adds a buttery crunch)
- 1 tablespoon Dried Cranberries or Hawthorn Strips (finely chopped)
- 2 teaspoons Honey (for drizzling)
- 1 tablespoon Crushed Walnuts (lightly toasted)
- 1 tablespoon Golden Raisins (soaked in warm water to plump)
👨🍳 Instructions
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1
Pour the whole milk and heavy cream into a heavy-bottomed saucepan and place over medium heat.
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2
Add the granulated sugar to the milk, stirring constantly until the sugar is completely dissolved.
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3
Bring the milk to a gentle simmer (about 80°C/176°F), but do not let it reach a rolling boil. Simmer for 5 minutes to reduce the water content slightly, which ensures a firmer set.
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4
Remove the pan from the heat and let the milk cool down to room temperature (approx 30°C/86°F). This is crucial; if the milk is too hot, it will kill the enzymes in the rice wine and prevent setting.
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5
While the milk cools, strain the sweet rice wine (Jiu Niang) through a fine-mesh sieve to extract 150ml of clear liquid. Discard the rice grains or save them for another use.
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6
Once the milk is cool, slowly pour the rice wine liquid into the milk. Stir gently in one direction to combine thoroughly.
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7
Preheat your oven to 110°C (230°F). If your oven has a very hot minimum, use a water bath (bain-marie) to regulate the temperature.
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8
Strain the milk and wine mixture through a fine-mesh sieve twice to remove any bubbles or impurities, ensuring a perfectly smooth texture.
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9
Pour the mixture into four individual heat-proof ceramic ramekins or traditional glass jars.
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10
Cover each ramekin tightly with aluminum foil to prevent skin from forming and to keep steam out.
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11
Place the ramekins in the oven and bake for 45-60 minutes. The yogurt is ready when the edges are set but the center still jiggles slightly like panna cotta.
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12
Remove from the oven and let them cool to room temperature. The yogurt will continue to firm up as it cools.
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13
Refrigerate the ramekins for at least 4 hours, or preferably overnight. This cold rest is essential for the flavor to develop and the texture to fully set.
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14
Just before serving, garnish with dried osmanthus flowers, nuts, dried fruits, and a light drizzle of honey.
💡 Chef's Tips
Always use full-fat milk; low-fat versions lack the protein and fat structure needed to set properly without gelatin. The ratio of rice wine to milk is key—ensure your rice wine is fresh and 'active' for the best fermentation. If you don't want to use an oven, you can steam the covered ramekins on the lowest possible heat for 20 minutes. Avoid over-stirring once the rice wine is added to prevent breaking the delicate protein bonds. If your yogurt hasn't set after an hour, your rice wine may have been too weak or the milk too hot; you can save it by whisking in a little cornstarch slurry and reheating.
🍽️ Serving Suggestions
Serve chilled as a refreshing palate cleanser after a heavy Northern Chinese meal of dumplings or hot pot. Pair with a glass of iced Jasmine tea to complement the floral notes of the osmanthus. Add a side of 'Bing Tang Hu Lu' (candied hawthorns) for a truly authentic Beijing dessert experience. For a modern twist, top with fresh seasonal berries or a spoonful of rose petal jam. Enjoy as a light breakfast alongside savory Jianbing (Chinese crepes).