Fail-proof ginger milk curd (姜汁撞奶)
A tried and tested recipe for making perfect ginger milk curd, a popular Cantonese dessert with an interesting flavour and silky texture.
- Prep time
- 5 min
- Cook time
- 2 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
- 1 tbsp ginger juice (from about 30g ginger)
- 200 ml fresh milk (see note 1)
- 2 tsp sugar
- Honey and fresh berries (optional)
Instructions
- 1
Peel and finely grate the ginger. Press grated ginger through a sieve placed on top of a small bowl. You need to get about 1 tablespoon of ginger juice.
- 2
Option A: If you have a kitchen thermometerHeat the milk in a saucepan. Stir in sugar when milk is warm. Closely observe the temperature on the thermometer. When it reaches 70°C/158°F, remove the pan from the heat.
- 3
Option B: If you have a microwaveHeat chilled milk (out of the fridge right before using) in a container on full power (800-watt, see note 2 for power conversion) for 1 minute. Take it out and stir in the sugar. Then microwave for a further 40 seconds.
- 4
When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice.
- 5
Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10 minutes.
- 6
You may serve it warm (traditional way) or cold (what I prefer). If you wish, pour a little honey on top and decorate with fresh berries before serving.