Chinese Ginger Milk Curd
This traditional Chinese dessert requires only three simple ingredients and a touch of kitchen science. The result is a smooth, wobbly curd with a gentle ginger warmth. It's a comforting treat that sets at room temperature, offering a delightful texture and flavour. The process involves extracting fresh ginger juice and carefully combining it with warmed, sweetened milk to trigger the curdling reaction.
Ingredients
- 1 (5-inch) piece fresh ginger (about 2 3/4 ounces; 80 g), peeled and finely grated on a rasp grater, such as a Microplane
- 1 1/2 cups (355 ml) whole milk
- 1 tablespoon granulated sugar (1/2 ounce; 15 g), plus more as needed
Method
- Put the grated ginger into a piece of cheesecloth and press the juice into a small container. Fill two 6-ounce ramekins with hot tap water to warm them, leaving them while you prepare the milk.
- Warm the milk in a small pan, stirring now and then, until it steams lightly and an instant-read thermometer shows 170 to 175°F (77 to 79°C).
- Just before the milk is ready, pour out the water from the ramekins and dry them completely. Add 1 tablespoon of ginger juice to each ramekin.
- Stir the sugar into the heated milk until it has completely dissolved, then take the pan off the heat.
- Immediately pour the warm milk from a height of 6 to 8 inches in a steady stream into each ramekin, directly onto the ginger juice. Do not stir. the milk should be 158 to 167°F (70 to 75°C). Cover the ramekins loosely with kitchen towels and leave them untouched at room temperature for about 15 minutes until the curd sets, wobbles, and has a glossy surface. Serve straight away or chill for 1 to 2 hours.
Nutrition (per serving)
Sodium84000 mg
Recipe details
CategoryDessert
Cuisinechinese
AuthorMegan Zhang
