Friday, 23 February 2007

Ginger Milk Custard

Those who like to have a bowl of dessert after meal might had already known this simple homemade dessert. It's a very famous HK sytle dessert which is pretty easy to make. You only require simple ingredients like Fresh Milk, Ginger Juice & Sugar.


Since today I had an early dinner, I decided to whip up a one person share portion for this dessert. You can make it into small tea cup size or small soup bowl that suits your own liking.

Ingredients:(serve 1 or 2)
140ml Full/Low Fat Fresh Milk
1/2 Tablespoon Fresh Grated Ginger Juice
1/2 Tablespoon Sugar

Methods:
1. Bring the milk to the boil, reduce to low heat, add in sugar and continue to cook for another 2 minutes.
2. Set aside for a while(about 2-3 minutes).
3. Pour the milk between 2 cups for about 10 times.
4. Put ginger juice into bowl or tea cups then pour in the milk from about 8" height over the bowl.
5. Do not jiggle the content until it set(about 5 to 10 minutes, depend on it's size).Posted by Picasa

Notes:
a) Bring the milk to the boil first before reducing to low heat. This makes it more thickened and easier to set.


4 comments:

  1. hi Elena, i did exactly what you wrote in your receip but my Steamed milk custard was too watery and it taste too strong about ginger. can you help me please ? thank you

    ReplyDelete
  2. Hi there,
    Thanks for your feedback :)Ok.. for this recipe you need to be careful on the boiling of the milk. The type of ginger used also might affect the taste, like young ginger or old ginger. If u find the ginger taste too strong then maybe u can reduce a bit... used full cream fresh milk instead of those low fat.

    A few of my friends also tried a few times before they can get the right texture... i guess it all depend on individual taste as how strong or how blend u want it to be :) HTH....

    ReplyDelete
  3. I believe you need egg whites for it to set?

    ReplyDelete
  4. Hi there, ya certain recipe do require egg white as one of the ingredients. But then they steam the custard mixture. For mine recipe there is no steaming involve.

    ReplyDelete

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Ellena (Cuisine Paradise)

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