Ginger Smashes Milk Custard

Serves 1
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Directions

  1. 1Heat milk in a pot to 80 degrees Celsius (176 Fahrenheit).
  2. 2Mix the ginger in the milk.
  3. 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.