Custard with double creme was a classic dessert since late Qing Dynasty and it was first spread in Shunde, Guangdong Province. Later, it became the specialty of Shunde and then circulated to the large areas of China with people's preference.
The founder of Renxin custard, Dong Jiewen and her father Dong Xiaohua raised buffalo for a living in Baishi village and milked the cow in late Qing Dynasty. The pasture in Daliang, with many small hills, was good for the buffalo they raised. Though the buffalo produced little milk, it was of high quality, with less water but more fat and extreme fragrance. So their milk was welcomed and their buffalo cultivation continued its prosperity. However, a problem troubled Dong Jiewen and her father. It's really difficult to preserve the milk without a refrigerator at that time. One day, her father tried to boil the milk to keep it longer.
But there appeared thin skin on the surface of the boiled milk. They took a bite and found it sweet and delicious! The Dong's were fascinated by it and after severaltimes of trial, they made the primal custard with double creme.
The manager of a seventy-year old Renxin Custard Store introduces that dessert were more likely to attract people's attention when they made innovations to compete with others. For instance, the most famous custard with double creme in Shunde had got two distinct ways of eating: hot and cold. The custard could change flavor when accompanied by red bean, green bean, lotus seed and egg. These gave new concept to the original custard.
The rich and full-bodied fragrance makes custard with double creme the most favorite of all in Guangzhou. With red bean on the surface, it is more tasty and palatable. At the same time, the traditional model of "passing skills to linear relatives rather than outsiders" enables sweet bean custard with double creme more valuable and treasurable.