Dessert
Ginger Milk Pudding
What does it taste like?
Creamy, sweet, and a little bit spicy.
Recipe Notes
Can be enjoyed warm or cold, but tastes best the same day.
Ultra-pasteurized milk will not curdle, only pasteurized milk will react to the ginger's protease.
If it doesn't set, check the freshness of the ginger or the temperature of the milk (70°C).
If the ginger juice is cold, bring it to 30°C before adding the milk or the temperature will be off after you pour in the milk.
Do not stir the mixture after you add in the warmed milk. The curdling effect needs to be left undisturbed in order to set properly.
Cooking Method
Simmering
Curdling
Ingredients
Serving Size: 2
whole milk (2 cups)
fresh ginger juice (4-5 tablespoons)
sugar (3 tablespoons)
cornstarch (1 tablespoon)
Instructions
- Juice the ginger to get 4-5 tablespoons of juice.
- Heat the milk in a saucepan over medium heat, but do not let it boil.
- Dissolve sugar in the hot milk.
- Prepare a slurry by mixing cornstarch with a small amount of cold milk or water.
- Stir the cornstarch slurry into the hot milk, stirring continuously until it thickens.
- Pour the hot milk mixture into cups or bowls with ginger juice at the bottom to curdle the juice.
- Allow the pudding to set for 15-20 minutes.
- Serve warm or chilled, garnish if desired.
Want to learn more about Ginger Milk Pudding?
Read our article on the benefits of Ginger Milk Pudding - The Miracle Pudding
Recommended Equipment
Mini ceramic dishes (ramekins, cocotte, dutch ovens, etc)
A mini ceramic ramekin. Having one with a lid would be preferred because it helps keep the milk's temperature around 60-65°C for longer which will help with the curdling effect.Cooking thermometer
An instant read, digital thermometer. Temperature control is critical in this recipe, so make sure to have this tool to make sure you don't warm the milk up too high or let it cool down too low.Food grater
To grate the ginger, you'll need a grater. These graters can also be used to zest citris peels and spices.
