Trying to Make the Famous Ginger Milk Pudding

Ingredients

• 2 cups Whole Milk (preferably 2% or whole for creaminess)
• 2 tablespoons Fresh Young Ginger (peeled and finely grated; young ginger is less fibrous and more aromatic)
• 1/4 cup Granulated Sugar (adjust to taste; can use less for a milder sweet)
• 2 tablespoons Cornstarch (for thickening; sifted to avoid lumps)
• 1 pinch Salt (enhances flavor)

Instructions

1. Prepare the Ginger

   Peel the ginger and grate it finely using a microplane or fine grater. Set aside.

   Time: PT5M

2. Heat Milk with Ginger

   Combine the milk and grated ginger in a saucepan. Heat over medium‑low, stirring occasionally, until the milk reaches about 80 °C (just below a boil).

   Time: PT10M

   Temperature: 80°C

3. Infuse and Strain

   Remove the saucepan from heat and let the ginger steep for 5 minutes. Then pour the mixture through a fine mesh strainer into a clean bowl, pressing gently to extract all liquid.

   Time: PT5M

4. Mix Sugar and Cornstarch

   In a small bowl, whisk together the sugar, cornstarch, and a pinch of salt until combined.

   Time: PT3M

5. Thicken the Pudding

   Return the strained milk to the saucepan and place over medium heat. Gradually whisk in the sugar‑cornstarch mixture. Continue stirring until the mixture thickens and coats the back of a spoon, about 85 °C.

   Time: PT5M

   Temperature: 85°C

6. Portion and Chill

   Pour the hot pudding into serving bowls or ramekins. Let cool to room temperature, then refrigerate for at least 2 hours until set.

   Time: PT2M

Nutrition Facts

Calories

148

Protein

5 g

Carbohydrates

22 g

Fat

5 g

Fiber

0 g