Hong Kong Ginger Milk Custard

With the gaining popularity of Hong Kong style desserts and such dessert shops popping up all over the island, I decided to make some of my favorite ginger milk custard. This recipe was given to me by a close HK family friend and is used for commercial purposes (thanks again!). This stuff is so simple to make that once you've mastered it, you'll be kicking yourself for paying 3-4SGD a bowl.

Ingredients:
1. Fresh milk (full cream please, low-fat is poison)
2. Ginger (old ginger is best)
3. Sugar

Method:

1. Slowly warm milk in a saucepan over a medium flame, stirring constantly to avoid it from sticking to the bottom of the pan
2. Add sugar to taste
3. Bring to a boil and set aside to cool

3. While you are waiting for the milk to cool, grate some ginger and squeeze the juice out into a bowl

4. Put about two to three teaspoons of ginger juice into each bowl (about rice-bowl sized)

5. Pour the milk into the bowl
6. The milk should be warm enough to be uncomfortable when you put your finger in but not scalding
7. Set aside to cool at room temperature, after about 10-15 minutes, the milk would have set

Hint: Adding more ginger juice will give the custard a firmer set but will also inevitably impart more spicy ginger overtones

That's it. How easy is that? A custard that doesn't require any steaming or eggs. This can be served warm or chilled but do not prematurely chill it hoping to set it quicker. The enzymes in the ginger juice which cause the milk protein coagulation react best at room temperatures. Enjoy!

D