Ginger Milk Custard

Rating: 3.75 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is a traditional Chinese dessert. My husband loves it. My dad passed this recipe on to me and I want to share it with you!

By charcolmama

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Recipe Summary test

prep:
10 mins
cook:
5 mins
additional:
7 mins
total:
22 mins
Servings:
1
Yield:
1 serving
Nutrition Info
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.

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  • Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

Nutrition Facts

Per Serving:
196 calories; protein 8.1g; carbohydrates 23.4g; fat 8g; cholesterol 24.4mg; sodium 99.1mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Jo
Rating: 5 stars
01/16/2020
This was wonderful! A friend of my came back from China and showed me pictures of this interesting dessert she tried while there. I was very curious about it and was so happy when I found this recipe. I made it several times and found that letting it sit for just a minute or two worked best for me. Any longer and the whey started to separate. It’s a soft custard with a fairly strong ginger taste and a bit of sweetness . The ginger made my mouth and throat nice and warm. I made it for several friends and they really enjoyed it. Thank you so much for sharing this recipe. It was a lot of fun trying something new! I will definitely be making it many times over. Read More
Helpful
(1)

Most helpful critical review

Eva Maria Snyder
Rating: 3 stars
02/07/2020
It didn't set up for me. I ended up with sweet ginger flavored milk. I added some cornstarch and tried to thicken it that way and that barely set up either. I don't know what went wrong. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jo
Rating: 5 stars
01/16/2020
This was wonderful! A friend of my came back from China and showed me pictures of this interesting dessert she tried while there. I was very curious about it and was so happy when I found this recipe. I made it several times and found that letting it sit for just a minute or two worked best for me. Any longer and the whey started to separate. It’s a soft custard with a fairly strong ginger taste and a bit of sweetness . The ginger made my mouth and throat nice and warm. I made it for several friends and they really enjoyed it. Thank you so much for sharing this recipe. It was a lot of fun trying something new! I will definitely be making it many times over. Read More
Helpful
(1)
Eva Maria Snyder
Rating: 3 stars
02/07/2020
It didn't set up for me. I ended up with sweet ginger flavored milk. I added some cornstarch and tried to thicken it that way and that barely set up either. I don't know what went wrong. Read More
raerni
Rating: 2 stars
01/05/2022
Mine did not set up. I have sweet spicy milk. I used firm fresh ginger and whole milk. I understand there is an enzyme in fresh ginger juice that sets milk, much like an egg binds the milk protein to set a traditional western custard. No idea what went wrong. Read More
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