Cantonese Warm Ginger Milk Pudding

Grate fresh old ginger root finely using a microplane, then squeeze the pulp through a fine-mesh strainer or cheesecloth into two heatproof ramekins or small bowls, putting 18.8 ml of juice into each bowl. Mix thoroughly before setting aside.

💡 Tip: Stir the juice right before pouring the milk, as active ginger enzymes settle quickly.

In a small saucepan, combine the whole milk, sugar, and milk powder (if using). Whisk over medium heat until the sugar dissolves completely and the milk reaches between 66 °C and 68 °C (65 °C–68 °C).

💡 Tip: Use an instant-read digital thermometer for accuracy; temperatures above 160°F will denature the zingibain enzyme.

Remove the milk from heat. Quickly stir the ginger juice in the first bowl, hold the milk pot about 6 inches above the bowl, and pour half the hot milk straight into the center in one decisive stream without stirring afterwards. Repeat for the second bowl.

💡 Tip: Pouring from a height creates natural mixing without needing a spoon, which would break the curdling process.

Immediately cover each ramekin with a small saucer or plastic wrap and let sit undisturbed at room temperature for 10 minutes until set.

💡 Tip: Do not shake or move the bowls while setting.

Gently test the surface by placing a teaspoon flat on top of the pudding. If it holds the spoon without sinking, it is perfectly curdled. Serve warm.