Use the Freshest Ginger: The quality of the ginger is crucial for the best flavor and coagulation. Choose a fresh, plump ginger root. Temperature is Key: Accurate milk temperature is vital for proper setting. An instant-read thermometer is highly recommended. Don't Over Stir: Over-stirring after adding the milk to the ginger juice can prevent the custard from setting properly. Adjust Sweetness: Feel free to adjust the amount of sugar to your liking. Some prefer a slightly sweeter custard. Patience is Rewarded: Allow the custard to rest undisturbed for the full setting time. Peeking or moving it can disrupt the process.
Ginger Milk Custard
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME22 mins
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SERVING1 People
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VIEWS12
A whisper of ginger infuses this silken milk custard, a delicate and comforting dessert with roots in Chinese tradition. Simple yet elegant, it's a delightful way to end a meal or enjoy a quiet moment.
Ingridients
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Nutrition
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Carbohydrate23 g
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Cholesterol24 mg
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Fiber0 g
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Protein8 g
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Saturated Fat5 g
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Sodium99 mg
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Sugar22 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Ginger Juice: Peel the ginger root and finely grate it using a microplane or grater. Gather the grated ginger in your hands or a clean cloth and squeeze firmly to extract the juice. Measure out 2 teaspoons of ginger juice and transfer it to a small bowl. (Approximately 5 minutes)
02
StepHeat the Milk: Pour the whole milk into a small saucepan. Gently heat the milk over medium heat, monitoring the temperature with a thermometer. Heat until it reaches 160°F to 170°F (71°C to 77°C). Be careful not to scald the milk. (Approximately 5-7 minutes)
03
StepSweeten the Milk: Once the milk reaches the desired temperature, remove it from the heat. Add the granulated sugar and stir gently until the sugar is completely dissolved. (Approximately 1 minute)
04
StepCombine and Set: Immediately pour the heated, sweetened milk into the bowl containing the ginger juice. Stir the mixture gently but swiftly for a few seconds to ensure even distribution. Cover the bowl tightly with a small plate or lid to trap the heat and prevent a skin from forming. Then, cover the plate/lid with a clean kitchen towel to further insulate it. (Approximately 2 minutes)
05
StepRest and Coagulate: Allow the custard to sit undisturbed at room temperature for at least 7 minutes, or up to 15 minutes, to allow the ginger enzymes to coagulate the milk and create the custard-like texture. The longer it sits, the firmer it will become. (Approximately 7-15 minutes)
06
StepServe: Gently remove the towel and plate/lid. The custard should have a soft, wobbly texture. Serve immediately and enjoy the warm, delicate flavors. If preferred, chill for a cooler treat.
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Russ Oconner
Jun 17, 2025I was skeptical at first, but this really works! The texture is so smooth and delicate. A great dessert.
Henry Ferry
Jun 14, 2025This recipe is amazing! It's so simple, yet the results are impressive. The ginger flavor is perfectly balanced.
Lafayette Durgan
Jun 10, 2025I added a little bit of honey along with the sugar and it was delicious!
Keshawn Hoppe
Jun 5, 2025My family loved this! It's a unique and comforting dessert that's easy to make. I will definitely make this again.
Candice Conn
Jun 3, 2025The key is definitely the temperature of the milk. I used a thermometer and it turned out perfect!