Chinese Ginger Milk Pudding 薑汁撞奶布丁
It's so simple, amirite? This Chinese Ginger Milk Pudding 薑汁撞奶布丁is just such a pudding of a collision! Get ready to gobble down this ridiculously easy, oh so comforting, creamy, tender and slightly spicy ginger milk pudding. I think I slurped mine down in about 10 seconds flat, lol. So yummilicious!
- Prep time
- 3 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 bowls to serve as pudding bowls
- food thermometer
- 2 cups whole milk, 500g
- 1/3 cup whipping cream, 42g
- 4 tbsp sugar, 50g
- 2 inch fresh old ginger
Instructions
- 1
Make the ginger juice: Peel the ginger skin. Grate the ginger. Note that the amount that you need to grate does depend on the freshness of the ginger.
- 2
Squeeze the grated ginger thru a sieve to collect the juice. You will need a total of 8 tsps of freshly squeezed ginger juice.
- 3
Add 2 tsp of the juice into each of the 4 pudding bowls. Set pudding bowls in a place where they can set undisturbed for at least ten mins.
- 4
Heat the milk mixture: Add milk, cream and sugar into a small pot and heat over medium heat. Use a food thermometer to check when the milk mixture reaches 176°F (80°C).
- 5
When the temp is reached remove pan immediately from heat and quickly pour milk into the center of the ginger juice in each of the rice bowls, one at a time.
- 6
Let the pud set: Important! Don't move the pudding bowls once poured, let them sit untouched for 10 mins or until the pudding is set. Check the set by gently jiggling the bowl. Enjoy the creamy lusciousness!