Best 6 Ginger Milk Custard Recipes

GINGER MILK CUSTARD

Steps:

• Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
• Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

GINGER CUSTARD

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Bring sugar, ginger, and water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Add milk, then return just to a boil and remove from heat. Let stand, covered, 15 minutes.
• Whisk together whole eggs, yolks, and a pinch of salt in a bowl, then gently whisk in hot milk mixture. Pour through a sieve into another bowl, pressing on and then discarding solids. Divide custard among ramekins and cover each tightly with foil.
• Bake in a water bath until set around edges but with centers still wobbly, 35 to 40 minutes. Transfer ramekins to a rack and cool, uncovered, to room temperature, about 45 minutes, then chill, uncovered, 2 hours.

DANIEL SKURNICK'S FRANCO-CHINESE STEAMED GINGER CUSTARD

Steps:

• Set up a steamer. The best choice is a large bamboo steamer over a wok. If you have a smaller collapsible steamer insert that fits into a pot, you'll probably have to make the custard in two batches.
• Add water to the wok or pot, and bring to a boil; keep at a simmer. Set out 6 6-ounce heatproof custard cups, teacups or bowls.
• Place a strainer over a bowl, and using a fine rasp-type grater, grate the ginger into the strainer. Push the ginger through the strainer. You need 2 teaspoons of juice. If some pulp is included, that's fine.
• In a separate bowl, gently whisk the yolks and sugar together until blended. Whisk in the milk, the half and half and the ginger juice. Strain the mixture into the 6-ounce cups or bowls. Seal each with a piece of microwave-safe plastic wrap or foil.
• Place the cups in the steamer, cover the steamer or pot and adjust the heat so that the water is at a steady medium simmer. Steam about 17 to 22 minutes, until the custards are set. Tap the cup lightly to test for doneness; it's O.K. if you have a small wobbly spot in the center.
• Very carefully transfer the cups to a rack, uncover and let rest for about 15 minutes. Refrigerate for at least 2 hours, or cover and chill for as long as 1 day. Repeat with the rest of the batch, if necessary.
• Serve cold, with or without the spiced caramel syrup poured over.

HOT GINGER MILK

Steps:

• Combine milk, sugar, and ground ginger in a saucepan; cook over medium heat until milk becomes foamy, about 5 minutes. Remove from heat; strain through a fine-mesh strainer into a mug.

GINGER CUSTARD DESSERT

Steps:

• To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar.
• When the sugar is dissolved, add the fresh ginger.
• Stir to distribute sugar, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes.
• Remove the pan from the heat.
• In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger.
• Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend.
• Cover and steep 20 minutes to infuse the milk.
• In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.
• Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.
• When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk.
• Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer.
• Do not let the mixture boil lest the eggs scramble.
• Immediately pour the custard through the strainer and into the bowl of cream set over ice.
• Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh.
• Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream.
• Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
• Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
• Freezing the cream:.
• Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.
• Freeze in an ice cream maker according to the manufacturer's instructions.
• When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles.
• Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen.".
• If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.

GINGER CUSTARD SAUCE

Steps:

• In a small saucepan bring cream, ginger, zest, and coriander seeds just to a boil. Remove pan from heat and let mixture stand, covered, 15 minutes.
• In a bowl with an electric mixer beat yolks with sugar until mixture is thick and pale and forms a ribbon when beaters are lifted. Whisk yolk mixture into cream and heat mixture over moderately low heat, whisking, until a candy thermometer registers 160°F. Remove pan from heat and stir in vanilla. Strain sauce through a fine sieve into a bowl.
• Serve sauce, warm or chilled, with fresh berries, poached fruit, or pound cake.