Subj : Ultra-Soft Ginger Milk Pudding
To   : All
From : Ben Collver
Date : Tue Mar 05 2024 08:01:13

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ultra Soft Ginger Milk Pudding
 Categories: Puddings
      Yield: 2 Servings
 
      4 ts Fresh ginger juice (see
           -note)
    160 ml Whole milk (if you re
           -lactose intolerant, use
           -lactose free milk; it will
           Not work with non-dairy
           -beverages like soy milk)
     40 ml Evaporated milk (for a
           -lighter, softer pudding,
           -just omit evaporated milk
           And substitute the same
           -amount of milk)
      2 ts Sugar; or to taste
 
  Note: To get 4 ts of juice, make sure you start out with at least 3"
  of ginger root to be safe. This recipe will work with slightly more
  or less ginger juice, so you can try playing around with different
  proportions if you prefer a milder/stronger ginger flavour. However,
  after a certain point, it will not work because there will either be
  too little ginger to set the pudding, or the ginger juice and will
  dilute the milk too much. I don t know what the limits are because I
  haven't tried out all possibilities, so if you find out, let me know!
  
  Grate the ginger using a fine grater, or chop and blend in a food
  processor or blender. Squeeze the ginger juice out either by pressing
  the grated ginger through a fine mesh sieve, or wrap it in cheese
  cloth and wring it out. (I find I get more juice out with the cheese
  cloth method.) Discard the fibre. (Tip: do not juice the ginger ahead
  of time as the enzymes will die off as the juice sits, and it won't
  set the pudding)
  
  Stir the ginger juice well as you ll notice that the starch in the
  ginger juice settles very quickly and add 2 ts of ginger juice into
  each of the serving cup.
  
  Combine the milk, evaporated milk, and sugar in a heat-proof container
  (best to use a spouted container for easy pouring) and microwave just
  until it starts to steam. Use an instant-read thermometer and check
  the temperature. You want the temperature to be around 70 to 75 C
  (although I ve had success with temperatures from 65 to 80 C without
  noticing a significant difference in firmness).
  
  Once the milk reaches the temperature, stir the ginger juice in the
  serving up to make sure the starch is not settling at the bottom,
  then quickly pour half the milk mixture (100 ml) into the cup. Repeat
  with the other cup. Let the pudding set for 5 minutes without
  disturbing them!
  
  Recipe FROM: <gemini://gmi.noulin.net/cooking/138.gmi>
 
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