Receta Steamed Ginger Milk Custard
Ever tried this steamed milk custard? It’s so smooth that even tofu fa (a kind of traditional Chinese dessert, aka soy milk custard) can’t beat it. It’s a perfect qick dessert after dinner. The pungent aroma of ginger makes the silky milk custard so wonderful. My family loves its simplicity and silky texture. Ginger is widely used in Chinese herbal medication as it helps our blood circulation and treats indigestion, upset stomach, diarrhea, and nausea. Old ginger is often used in creating confinement dishes in Chinese tradition. When it comes to making this delicious dessert, I often use old ginger, it is suitable for all people in the family though.
- By Christine's Recipes Prep time: 5 mins
- Cook time: 15 mins
- Yield: 2 serves
- Ingredients:
- 2 egg whites
- 220 ml milk, room temperature
- 2 Tbsp sugar
- 2 Tbsp ginger juice
That's how I grate ginger juice with the white box shown in the top 2nd picture.
Method:
Place all the ingredients in a large bowl. Mix well. Try not to beat too hard and avoid from making too many bubbles. Sift through a fine sieve.
Transfer the milk mixture into two rice bowls. Cover with aluminium foil. Steam in a wok over medium-high heat for about 10 minutes. Turn off the heat. Don’t remove the wok lid. Let it stay in the wok for 10 minutes. Done. Serve immediately.
Notes：
Covering the bowls with aluminium foil when steaming prevents water from dripping onto the surface of egg whites. Thus it helps produce very smooth custard.
You might adjust the amount of ginger juice and sugar to your liking.
The eggs I used are 58 grams each.