Cantonese Ginger Milk Custard

Ingredients

• 185 g Whole milk (Higher-protein milk sets more reliably)
• 1 tbsp Fresh ginger juice (Use young ginger for a milder flavor; extract by grating peeled ginger and squeezing it through a sieve)
• 1 tbsp Brown sugar (Optional, but recommended for a more dessert-like flavor)

Steps

1. 1

   Wash and peel enough fresh ginger to produce 1 tablespoon of juice. Grate the ginger finely, then squeeze it through a fine-mesh sieve. Measure 1 tablespoon of the pure juice into a heatproof serving bowl.

2. 2

   Pour the milk into a saucepan and add the brown sugar, if using. Stir occasionally while heating over medium-low heat until the milk reaches 158–176°F (70–80°C). If you do not have a thermometer, heat until tiny bubbles form around the edges. Do not let the milk boil.

3. 3

   Give the ginger juice a brief stir immediately before adding the milk. Carefully pour the hot milk into the bowl from approximately 6 inches above the ginger juice. Pour in one steady stream; the turbulence helps combine the milk and ginger juice without stirring.

4. 4

   Immediately cover the bowl with a plate. Leave it completely undisturbed—do not stir, shake, or move it—for 10 minutes while the ginger enzymes coagulate the milk proteins.

5. 5

   Check that the custard has set—the surface should look softly firm, and a spoon should not sink through it. Eat warm, or cool it and refrigerate until cold for a refreshing custard-like dessert.

Notes

The custard depends on the natural enzymes in fresh ginger, so use fresh ginger juice and avoid boiling the milk. For a cold version, refrigerate after the 10-minute setting period; the source does not specify a separate chilling time.

Nutrition per serving

• dessert
• vegetarian
• egg-free
• gelatin-free
• no-bake
• East Asian
• Cantonese
• ginger