Ginger Milk Custard recipe
All Recipes World Cuisine Recipes Asian ChineseIngredients
- 1 (2 inch) piece fresh ginger root, at room temperature 1 cup whole milk 2 ½ teaspoons white sugar, or more to taste
Nutrition Info
- 195.7 caloriescarbohydrate: 23.4 gcholesterol: 24.4 mgfat: 8 gfiber: 0.2 gprotein: 8.1 gsaturatedFat: 4.6 gservingSize: -sodium: 99.1 mgsugar: 21.6 gtransFat: : -unsaturatedFat: : -
Directions Ginger Milk Custard
Directions
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Peel and grate ginger. Squeeze grated ginger pieces to release juice, measure 2 teaspoons ginger juice and transfer to a bowl.
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.