Serves 1
Directions
- 1Heat milk in a pot to 80 degrees Celsius (176 Fahrenheit).
- 2Mix the ginger in the milk.
- 3Perform the spoon test to check if it has set.
Ingredients
- fresh ginger
- milk
Equipment
pot
Tips
- The enzymes in fresh ginger cause the proteins in milk to clump, thickening it naturally.
- Optimal temperatures are important for the process.
- A spoon test can confirm the custard has set.
Related recipes
分蛋海綿蛋糕
Chinese · Dessert35m
Ginger Milk Custard
Chinese · Dessert
Shanghai Butter Mochi
Chinese · Dessert1h
Cheesy Tuna Wonton Crisps
Chinese · Dessert
Creamy Chicken Pot Pie Soup with Dumplings
Chinese · Dessert
Mom's homemade pineapple buns (菠萝包)
Chinese · Dessert2h 20m
Salted Egg Yolk Custard Pineapple Buns
Chinese · Dessert
Silky steamed egg
Chinese · Dessert12m
Churros keto
Chinese · Dessert25m
Bœuf mongol
Chinese · Dessert15m
薄荷乳酪大福
Chinese · Dessert
XIMILU (ES BUAH ALA HONGKONG)
Chinese · Dessert