Sweet ginger milk custard

Sweet ginger milk custard

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Here’s a sweet miracle of science. The name of this dessert, translated from the Chinese as ‘ginger hits milk’, originated in Shunde near Guangzhou, originally made using buffalo milk. Ginger contains an enzyme called protease, which coagulates the proteins in the milk and makes it into a wondrously soft, slippery curd. Do stir the sediment in the ginger as instructed (use old or young ginger; old has a stronger flavour) and don’t jiggle the dessert for the first 30 minutes or it won’t set.

Ingredients

Quantity Ingredient
200g ginger, peeled and chopped
500ml full-cream milk
35g low-fat milk powder
115g caster sugar

Method

  1. Put the ginger in a small food processor and process until finely chopped. Transfer the ginger to a clean piece of muslin (cheesecloth). Holding the ginger over a bowl to catch the juices, tightly twist the muslin around the ginger, pressing hard to extract as much juice as possible. Measure out 80 ml ginger juice, then pour 1 tablespoon into each of four 200 ml ceramic bowls.
  2. Heat the milk in a saucepan until it is warm, then whisk in the milk powder and heat until bubbles just start to form around the side of the pan. Add the sugar, then remove from the heat and stir for about 1 minute, or until the sugar has dissolved. Stir the ginger juice in each bowl to redistribute any sediment. Holding the pan of milk about 15 cm above a bowl, pour the milk mixture onto the ginger juice in a single, steady stream — do not stir the mixture or disturb it in any way. Repeat until all the milk is used. Leave the ginger custard to rest for 30 minutes at room temperature, or until it has just set, then place in the fridge to chill for 3–4 hours before serving.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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