This is a traditional Cantonese dessert called Ginger Milk Custard. It’s warm, silky, and slightly sweet with a gentle ginger aroma, perfect for cozy moments.

Prep Time: 5 mins

Cook Time: 5 mins

Serves: 1

Ingredients

• 1 bowl full fat milk
• 2–3 tsp sugar (adjust to taste)
• About 2 tsp fresh ginger juice

Directions

1. Pour the milk into a small pan and heat gently over low heat. Add sugar while heating to help it dissolve.
2. Meanwhile, extract about 2 tsp of fresh ginger juice and place it in a bowl.
3. Using a food thermometer, heat the milk until it reaches 80°C (176°F), then quickly pour it into the bowl with the ginger juice. Do not stir; let it sit for 5–10 minutes until the custard sets.

Tip: The milk’s temperature is crucial so 70–80°C is ideal for the milk to curdle properly with ginger and make sure the ginger is mature, as it contains more of the coagulating compound.