Ginger Flavor Milk Pudding 姜汁撞奶

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This recipe is really design for your own preferences, which means that if you like it spicier or sweeter. Please adjusted to your own liking. Sorry that the video sounds rushing because its only 2 mins. I have a lot that I want to tell you guys. Hope you guys don't mind!

Adjust to your liking

4 small Ramekins

440 ml whole milk
2 tbsp sugar (can be adjusted)
at least 1 tbsp ginger juice (add more if you like)

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Category:

Howto & Style

Tags:

• Ginger
• Flavor
• Milk
• Pudding
• 姜汁撞奶
• dessert
• cantonese
• hong
• kong

[memoir06]

The 1st time I had this was when my hubby bought for himself (I ordered something else coz it looks uninteresting, mine was a mango sago pudding with pomelo, teehee). Hubby forced me to have a taste and I'm hooked. But there's no ginger taste at all. Can I follow yr steps but omit the ginger? Do u think it'll turn out the same?

[loveegateau]

@memoir06 I think the dessert you ate with your hubby is different than this one because if you omit the ginger then it will just be warm sweet milk. The ginger juice is the main ingredient to make this dessert a pudding. The one you like might be an egg white milk pudding. Hope this clear things up.

[TheAshleyspaa]

Hi loveegateau, this is my 3rd time making this pudding, but it didn't curdle :(

I wonder if I have been putting too much of milk or it could be the temperature problem. Could you help me please? coz i really love this dessert. Could you put this "70-80F" into celsius form?

[loveegateau]

@TheAshleyspaa you should use whole milk, temperature should be around 21- 26C. Make sure you grate old ginger root. Thank you for watching.

[memoir06]

Thanks for yr reply. We had the hot milk pudding at a Chinese dessert cafe. Let me try yrs first and could you do me a big favour by doing the egg white milk pudding video it sounds delicious too but seems tricky when it comes to egg :)

[loveegateau]

@xXFuzzzziXx temperature of the milk really matters, just try like heat it up on medium until bubbles form on the side of the sauce pan. and pour and back and forth between a bowl and a sauce pan to cool down the temperature. Don’t hesitate when you are pouring the milk and do it in a fast but not spilling the milk way. And cover it using a pan or something for 5 mins. and tell me how it turns out because I did it today without a thermometer and it worked. (use old ginger/ without skin)Have fun!

[xXFuzzzziXx]

@loveegateau Yeah, it just kept it's liquid form. I tried it again today, and it didn't work. But the thing is, I didn't use a thermometer, so maybe that was the problem

[loveegateau]

@xXFuzzzziXx Can you explain what you mean by curdle? You mean it did not form into a pudding? Tips: you need old ginger root that will have a lot of the white stuff when you make the ginger juice. The milk must be around 70-80F or else it will not form into a pudding.

[xXFuzzzziXx]

Mine didn't curdle. :/