same altered recipe by FROZEN WINGS
Ingredients:250ml fresh milk
2 tsp sugar, or to taste
4 tsp ginger juice
yields two bowls of milk custard
Method:
Wash, peel ginger. I leave some skin on one end to avoid slipping while holding it
Grate ginger and juice it by pressing it through a fine strainer until you collect 2 tea spoon of ginger juice. For the remaining end which is too small to be grated further, I would keep it, usually for stir-frying vegetables.
Stir well the ginger juice and divide it into two bowls.
Heat milk with sugar over the lowest flame in pan. Swirl to dissolve sugar. As you feel heat from the milk (or any time earlier if you find it easier), place your kitchen thermometer into the milk. As the temperature reaches 80 degree C, remove from heat.
Right before the milk is removed from heat, give the ginger juice a good stir. Then immediately pour milk from about 10cm above to fill no more than 70% of the bowl, or the milk will easily spill out. So you may need a larger bowl; if doubt, try rehearse the action with water first.
After the milk is added to the ginger juice, DO NOT move or even shake the bowl. Wait for 5 minutes, and the milk ginger mixture will be curdled. Serve immediately.
No comments:
Post a Comment