Ginger Milk Custard 姜汁撞奶
Its unbelievably easy to make this popular chinese dessert! No steaming needed, simply combine the milk mixture with the ginger juice. And you'll have a bowl of silky smooth ginger milk custard! The secret is the starchy residue found in old ginger juice!
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Servings: 2 bowls
Ingredients
- 250 ml fresh milk
- 2 tsp sugar, to taste
- 4 tsp fresh ginger juice
- 2 bowls
First, wash and peel the skin off the ginger. Then grate ginger and juice it by pressing the grated ginger through a fine sieve.
Make sure that the ginger juice has starch in it.
Stir well the ginger juice and place 2 teaspoon each of the juice into the serving bowls.
Next, place milk in a saucepan Place milk and sugar into a saucepan and heat over low flame. Stir to make sure sugar is dissolved. Heat till just smokey and remove from heat.
Just before pouring the milk into bowls, give the ginger juice a good stir. Then, immediately pour milk from a height to fill about 3/4 full.
When milk has been added, DO NOT stir or move the bowl. Wait for about 5 to 10 minutes and the ginger milk should be curdled.- This delectable dessert can be served at room temperature or served chilled. They taste equally good. So Enjoy!
Instructions
Enjoy!
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Notes
Choose mature or old gingers which contains a starchy content that is good for curding the milk.
The milk should be heated to an optimum temperature somewhere between 75 to 80 degree C (just when it begins to smoke) for curding with the ginger juice. Too hot or too cold, the milk will not be able to set.
Be sure to give the ginger juice a good stir in the serving bowl before pouring the milk to make sure the starch is mixed well with the ginger juice.
Pour the warm milk from a height to ensure the milk and ginger juice are well mixed.
Do not move or shake the serving bowls once the milk is added into the ginger juice to set.