Ginger Milk Custard Dessert - 姜汁撞奶

Miss Cindy, my new Shanghainese friend in London, taught me this easy but DELICIOUS recipe : Ginger Milk Custard.

我在伦敦的朋友Cindy教了我一道既简单又美味的菜谱：姜汁撞奶。

Looks yummy huh ? Born and raised in Shanghai, I had never seen and heard of this Chinese dessert. It’s actually famous in the south of China, esp in Guangdong and Hongkong (cantonese : keong chap chong lai). The person who first made Ginger milk custard was either a chemist or a curious cook who thought “if we drink both ginger tea and hot milk, why don’t we put them together and save ourselves some time ?”

看上去是不是很Q ?  我生在长在上海，倒是没有听说过这道中国甜点。姜汁撞奶在中国南部，两广和香港那里比较有名。第一个做出姜汁撞奶的人不是一个化学家就是个别出新裁的厨师，他肯定是想：既然我们喝姜茶和热牛奶，为什么不把两样东西煮在一起节省点时间呢？

So here’s the magic recipe :

菜谱如下：

- A bowl of milk, mine is about 300 ml

- 3 coffee spoon’s freshly pressed ginger juice

- 2 coffee spoon’s sugar

一碗牛奶，我的碗是大约300毫升

3咖啡勺鲜榨的生姜汁

2咖啡勺糖

First, sqeeze out the ginger juice with a garlic press (the tool cost me almost 6€ can you imagine that ?! I don’t wanna know its price in Shanghai >_< ), this will take you a while since the ginger is not like the most juiciest plant on earth <_< By doing so you would understand why instead of cooking it at home, people would rather buy it in the market (great…way to discourage my readers…). But believe me, it’s still a lot of fun making it yourself, and see the reaction of the person who taste your ginger milk custard

Let’s go back to the recipe ^^ when you first make ginger milk custard, you tend to be afraid that the few drops of ginger juice you squeezed out won’t be enough to form the custard, well, trust the recipe. Choose a young ginger root rather than an old one, you don’t want your custard dessert to be too spicy.

When you got 3 tea spoon’s ginger juice in the bowl, heat the milk and stir it to avoid the milk fat forming. When it’s almost boiling, stop heating and wait till the temperature falls down to 70-80°C, it’s about 2 min’s waiting on room temperature. Meanwhile, add the sugar. Pour the mixture quickly into the bowl of ginger juice. Wait about 3 minutes as it solidifies, the fofu like ginger milk custard is then ready to be served.

Besides warming the body, it is said that ginger milk does the breast enhancement as well;P I don’t know if it’s true, but the custard sure tastes good Time to try it yourselves !