Canton Ginger Milk Pudding

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Grate the ginger finely into a small bowl. Use a spoon to press out all the juice through a fine-mesh sieve into two serving bowls, dividing the juice evenly. Discard the pulp.

   Ca. 5 min.

   Kokkens note: Ensure you extract as much juice as possible, as this is crucial for the pudding to set.

2. 2

   In a small saucepan, combine the whole milk and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the milk reaches 70-80°C (158-176°F).

   Ca. 5 min.

   Kokkens note: Do not boil the milk; this temperature range is ideal for curdling with the ginger enzymes.

3. 3

   Once the milk reaches the correct temperature, immediately pour it from a height of about 15-20 cm (6-8 inches) into each serving bowl over the ginger juice. Do not stir.

   Ca. 1 min.

   Kokkens note: Pouring from a height helps to mix the milk and ginger juice without stirring, which can prevent proper setting.

4. 4

   Cover each bowl with a plate or cling film and let it sit undisturbed at room temperature for 5-10 minutes.

   Ca. 5 min.

   Kokkens note: The pudding will set during this resting period. Avoid moving the bowls.

5. 5

   Test if the pudding has set by gently placing a spoon on the surface; it should hold without sinking.

6. 6

   Serve warm and enjoy immediately.