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.
Servings: 1 serving
- 1 tablespoon ginger juice from about 30g ginger
- 200 ml fresh milk see note 1
- 2 teaspoon sugar
- Honey and fresh berries optional
Heat up the milk
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. 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.
Make the curd
When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice.
Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10 minutes.
1. For optimum taste, whole milk (full fat) is preferable. You may also use semi skimmed milk.
2. I experimented with this recipe using an 800-watt microwave. If your microwave has a different wattage, this link "Microwave Timing Conversion Charts" might be useful.
Serving: 1serving | Calories: 159kcal