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Ginger Milk Pudding
Ingredients
- 90 Millilitre Whole Milk
- 30 Millilitre Condensed Milk
- 20 Millilitre Ginger Juice
Steps
- Use high-protein milk (e.g. water buffalo milk), otherwise supermarket whole milk at ~3.5 g/100 ml is very hard to set. If using regular supermarket milk, add condensed milk at 1:3 to raise the protein.
- Use old/yellow ginger. If using regular (young) ginger, use at least 20 ml of juice per bowl, and don't throw away the sediment at the bottom of the juice — that is the secret to success. Stir it well before pouring the milk.
- The best temperature for pouring the milk is 75°C. Heat to around 80°C, wait a moment for it to drop slightly, then pour immediately.
- Cover the bowl immediately with a plate and leave it for 10 minutes.
- Serve warm; the pudding sets into a silky, ginger-scented custard.