Ginger Milk Custard (Jiang Zhi Zhuang Nai)

Why people make this dessert

A community centre’s dessert instructor was suddenly away and the director asked Nourilo to cover a class, so he taught this simple, classic sweet: ginger milk custard. It is tasty and nourishing, and traditionally seen as especially good for those who feel weak and easily chilled. Ginger has long been called the “spleen-and-stomach helper” — it is said to warm the stomach, ease mild dizziness and nausea, and guard against colds, thanks to the gingerol it contains. Milk adds calcium, vitamin A and B vitamins, and quality protein. Together they are traditionally used to warm the middle, build up the body and support the complexion.

Method

1. Grate the ginger and press out the juice; put 1 tablespoon of ginger juice into each of 3 rice bowls.
2. Heat the milk over medium-low heat, add sugar and stir until dissolved and just boiling. Turn off the heat, pour the milk into a container and back into the pot about 8 times — this drops the milk from about 100°C to around 80°C.
3. From a height of about 6–7 inches, pour the 80°C milk into each bowl (this is the “strike”). Wait about 5 minutes; when a spoon can rest on the surface without sinking, it has set. Serve.

Nourilo’s Tips

The secret is the gingerol plus milk at exactly around 80°C. In summer, with more rain, ginger holds more water and may have less gingerol, so you might add half a tablespoon more juice; autumn and winter ginger is more pungent, so 1 tablespoon per bowl is enough.