Wednesday, September 5, 2007

Ginger Milk Custard

This is my favourite Cantonese dessert, the name literally means Ginger Milk Crush. You need full fat milk and freshly extracted ginger juice to appreciate the fragrance of ginger and the creaminess of the milk.

Full cream milk, 200ml
Ginger juice, 1.5 tsp
Sugar, 1.5 tsp

1. Gently heat up milk in low heat, add sugar to tastes
2. Bring the milk to gentle simmer, but not boiling. Take the milk off the heat and cool a little
3. In a bowl, spoon in ginger juice, and pour hot milk into the bowl,
4. Let the bowl stand for 3-5 mins till the milk set into tau huay firmness.


Vanessa said...

Thanks Danny!! I've been trying to make "deng nai"... so I just omit the ginger juice if I don't like it right? Can I put the milk into the fridge for a cold serving?

I want to try it later!! Thanks so much!!

kaykay said...

thanks for the recipe. i shall try it soon as i wanted to have this dessert for a while now. btw i think your daughter is adorable!