Ingredients with Measurements:
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup fresh ginger juice
- 1/4 cup water
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 tsp vanilla extract
Special equipment needed:
- Fine mesh strainer
- Medium saucepan
- Whisk
- Heatproof bowl
- Pudding molds or ramekins
Step-by-step instructions:
1. In a medium saucepan, heat the milk, sugar, and ginger juice over medium heat until it comes to a simmer. Stir occasionally to prevent scorching.
2. In a small bowl, whisk together the cornstarch and cold water until smooth.
3. Once the milk mixture is simmering, add the cornstarch mixture and whisk constantly until it thickens, about 2-3 minutes.
4. Remove from heat and stir in the vanilla extract.
5. Strain the mixture through a fine mesh strainer into a heatproof bowl.
6. In a separate small saucepan, heat the 1/4 cup water until it comes to a simmer.
7. Pour the simmering water into the pudding molds or ramekins, filling them about 1/4 of the way.
8. Pour the milk mixture over the water in the molds, filling them to the top.
9. Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Simmer over medium heat
Serving size:
Makes 4-6 servings
Nutritional information:
Per serving (based on 6 servings):
Calories: 218
Fat: 6g
Carbohydrates: 34g
Protein: 7g
Sodium: 92mg
Sugar: 28g
Substitutions for ingredients:
- You can use almond milk or coconut milk instead of whole milk for a dairy-free option.
- Honey or maple syrup can be used instead of granulated sugar.
- Lemon juice can be used instead of ginger juice.
Variations:
- Add chopped nuts or dried fruit to the pudding mixture before pouring into molds.
- Top with whipped cream or fresh fruit before serving.
Tips and tricks:
- Make sure to whisk constantly when adding the cornstarch mixture to prevent lumps.
- Use fresh ginger for the best flavor.
- If you don't have pudding molds or ramekins, you can use small bowls or cups instead.
Storage instructions:
Cover and refrigerate for up to 3 days.
Reheating instructions:
Serve cold.
Presentation ideas:
Serve in the pudding molds or ramekins with a sprinkle of cinnamon on top.
Garnishes:
Sprinkle with chopped nuts or fresh fruit.
Pairings:
Serve with a cup of hot tea.
Suggested side dishes:
Serve with a side of fresh fruit.
Troubleshooting advice:
- If the pudding doesn't set, try adding more cornstarch next time.
- If the pudding is too thick, try using less cornstarch next time.
Food safety advice:
Make sure to refrigerate the pudding immediately after making it.
Food history:
Ginger milk curd pudding is a traditional Chinese dessert that originated in Guangdong province.
Flavor profiles:
Creamy, sweet, and slightly spicy from the ginger.
Serving suggestions:
Serve as a dessert or snack.
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Region: Indian