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Ultra Soft Ginger Milk Pudding

INGREDIENTS

Serves 2

4 tsp fresh ginger juice (see note)

160 ml whole milk (if you re lactose intolerant, use lactose free milk; it will

not work with non-dairy beverages like soy milk)

40 ml evaporated milk (for a lighter, softer pudding, just omit evaporated milk

and substitute the same amount of milk)

Sugar, to taste (I use about 2 tsp)

Note: To get 4 tsp of juice, make sure you start out with at least 3 inches of

ginger root to be safe. This recipe will work with slightly more or less ginger

juice, so you can try playing around with different proportions if you prefer a

milder/stronger ginger flavour. However, after a certain point, it will not

work because there will either be too little ginger to set the pudding, or the

ginger juice and will dilute the milk too much. I don t know what the limits

are cuz I haven t tried out all possibilities, so if you find out, let me know!

INSTRUCTIONS

Grate the ginger using a fine grater, or chop and blend in a food processor or

blender. Squeeze the ginger juice out either by pressing the grated ginger

through a fine mesh sieve, or wrap it in cheese cloth and wring it out like I

did in the video. (I find I get more juice out with the cheese cloth method.)

Discard the fibre. (Tip: do not juice the ginger ahead of time as the enzymes

will die off as the juice sits, and it won t set the pudding)

Stir the ginger juice well as you ll notice that the starch in the ginger juice

settles very quickly and add 2 tsp of ginger juice into each of the serving

cup.

Combine the milk, evaporated milk, and sugar in a heat-proof container (best to

use a spouted container for easy pouring) and microwave just until it starts to

steam. Use an instant-read thermometer and check the temperature. You want the

temperature to be around 70 C-75 C (although I ve had success with temperatures

from 65 C 80 C without noticing a significant difference in firmness).

Once the milk reaches the temperature, stir the ginger juice in the serving up

to make sure the starch is not settling at the bottom, then quickly pour half

the milk mixture (100 ml) into the cup. Repeat with the other cup. Let the

pudding set for 5 minutes without disturbing them!