Fail-proof ginger milk curd (姜汁撞奶)

Step 1

Peel and finely grate the ginger. Press grated ginger through a sieve placed on top of a small bowl. You need to get about 1 tablespoon of ginger juice.

Step 2

Option A: If you have a kitchen thermometerHeat the milk in a saucepan. Stir in sugar when milk is warm. Closely observe the temperature on the thermometer. When it reaches 70°C/158°F, remove the pan from the heat.

Step 3

Option B: If you have a microwaveHeat chilled milk (out of the fridge right before using) in a container on full power (800-watt, see note 2 for power conversion) for 1 minute. Take it out and stir in the sugar. Then microwave for a further 40 seconds.

Step 4

When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice.

Step 5

Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10 minutes.

Step 6

You may serve it warm (traditional way) or cold (what I prefer). If you wish, pour a little honey on top and decorate with fresh berries before serving.