薑汁撞奶Ginger Milk Curd

Prep 10 min·Cook 5 min·Rest 10 min

1. 1You're here
   Step 1.

   Peel the ginger and grate it finely.

   100 g Mature ginger (old, fibrous)

2. 2
   Step 2.

   Squeeze the grated ginger through muslin or a fine sieve to get 2 tablespoons of juice. Put 1 tablespoon into each bowl.

   100 g Mature ginger (old, fibrous)

3. 3
   Step 3.

   Heat the milk and sugar in a small pot over medium heat, stirring, until it reaches 70–75°C: steaming, with tiny bubbles at the edge but not simmering.

   250 ml Whole milk (full-fat)1½ tbsp Sugar

   Mum's tip媽媽小貼士

   Temperature is everything. Below 65°C or near boiling, the enzyme in ginger will not set the milk.
4. 4
   Step 4.

   Stir each bowl of ginger juice to lift the starch from the bottom, then immediately pour half the milk in from about 15 cm high, in one go.

   100 g Mature ginger (old, fibrous)250 ml Whole milk (full-fat)

   Custard / setting

   Mum's tip媽媽小貼士

   The force of the pour mixes milk and juice evenly, so there is no need to stir.
5. 5
   Step 5.

   Do not touch or move the bowls. Cover with a plate and leave until set.

   250 ml Whole milk (full-fat)

   8 minCustard / setting
6. 6
   Step 6.

   Check by laying a spoon on the surface: it should hold. Serve warm.

   250 ml Whole milk (full-fat)