Ginger Milk Curd 姜汁撞奶
Ginger Milk Curd 姜汁撞奶 - my all time favourite, a silky smooth custard which do not require to bake or steam. No curding agent eg. egg, gelatin, agar-agar or flour involved. All you need is just 3 ingredients: fresh milk, old ginger juice and castor sugar, and of course the right temperature.
Fresh Milk - 250g (please choose milk with milk fat above 4g per 100ml, I use Tesco brand. So far this brand with highest fat among all in Tesco)
Fresh Old Ginger Juice - 18g
Castor Sugar - 20g
1. Put the ginger juice in a bowl.
2. Heat up milk, add in sugar. Please note the temperature of milk must be between 70C-80C (I used thermometer)
3. Pour the heated milk over ginger juice. Cover with a plate. Set aside for 5-10 minutes.
4. Try rest a spoon on it, if it doesn't sink, congrats, you may now enjoy the custard....:)
1 Jan, 2016; 11:48pm