Ginger Milk Pudding Recipe

I’m about to whisk you away on a flavor adventure through the silky, aromatic world of ginger milk pudding—because who says dessert can’t be both comforting and exciting?

I love how a simple combination of whole milk and freshly grated ginger juice can transform into a delightful ginger milk pudding. The natural warmth of ginger pairs perfectly with a subtle sweetness, creating a comforting dessert that’s also a source of calcium and has potential digestive benefits from the ginger.

Ginger Milk Pudding Recipe Ingredients

• Whole Milk: Rich in calcium and protein; adds creamy, smooth texture.
• Freshly Grated Ginger Juice: Offers a spicy, warming kick; aids digestion.
• Granulated Sugar: Provides sweetness; balances ginger’s spice.

Ginger Milk Pudding Recipe Ingredient Quantities

• 1 cup whole milk
• 2 teaspoons freshly grated ginger juice
• 1 to 2 tablespoons granulated sugar

How to Make this Ginger Milk Pudding Recipe

1. Warm the whole milk in a saucepan over low heat until small bubbles form around the edges, but do not let it boil. The milk should reach a temperature of about 140°F (60°C).

2. While the milk is warming, grate fresh ginger and squeeze it through a fine mesh sieve to extract the ginger juice. Measure out 2 teaspoons of ginger juice.

3. In a small bowl, combine the freshly squeezed ginger juice with the granulated sugar. Use 1 to 2 tablespoons of sugar, adjusting to your taste preference.

4. Stir the ginger juice and sugar mixture until the sugar is fully dissolved.

5. Once the milk is warmed to the correct temperature, quickly pour it into the ginger juice mixture from a height. This helps with mixing and ensures the chemical reaction occurs properly.

6. Gently stir the mixture once or twice to ensure it is evenly combined, but avoid overmixing.

7. Cover the bowl with a lid or plastic wrap to keep the heat in and let it sit undisturbed at room temperature for about 5 minutes.

8. Observe as the milk sets into a silky pudding-like consistency. It should be firm enough to hold its shape when the bowl is tipped slightly.

9. After it has set, uncover and check the texture. If it hasn’t set properly, the milk may have been too hot or too cold, and adjustments to the temperature may be needed for next time.

10. Serve the ginger milk pudding warm, optionally garnished with additional grated ginger or a sprinkle of sugar on top for added flavor and presentation. Enjoy your delicate and soothing dessert.

Ginger Milk Pudding Recipe Equipment Needed

1. Saucepan
2. Fine mesh sieve
3. Grater
4. Small bowl
5. Measuring spoons
6. Stirring spoon or spatula
7. Thermometer
8. Lid or plastic wrap

FAQ

• Q: Can I use plant-based milk instead of whole milk?
  A: Traditional ginger milk pudding relies on the proteins in whole milk to curdle. Plant-based milk may not curdle in the same way, affecting the pudding’s set. Consider using a plant-based milk supplement designed for curdling if attempting this substitution.
• Q: How should I extract the ginger juice?
  A: Grate fresh ginger using a fine grater or microplane, then press the pulp through a fine sieve or cheesecloth to extract the juice.
• Q: What is the ideal setting time for ginger milk pudding?
  A: The pudding typically sets within 30 to 45 minutes at room temperature.
• Q: Can I adjust the amount of sugar?
  A: Yes, you can adjust the sugar to taste, using between 1 to 2 tablespoons depending on your preference for sweetness.
• Q: How can I make the pudding vegan?
  A: Replacing whole milk with a curdle-capable plant-based milk alternative may alter the texture since the traditional recipe relies on the curdling reaction.
• Q: How long can I store ginger milk pudding?
  A: Once set, store the pudding in the refrigerator and consume it within 1 to 2 days for optimal freshness.

Ginger Milk Pudding Recipe Substitutions and Variations

• Whole milk:
  • Coconut milk
  • Almond milk
  • Oat milk
• Freshly grated ginger juice:
  • Ginger powder (diluted in a bit of water)
  • Ginger syrup
• Granulated sugar:
  • Honey
  • Maple syrup
  • Agave nectar

Pro Tips

1. Ginger Juice Preparation For a more intense ginger flavor, use a microplane to grate the ginger. This will maximize the juice and flavor extracted. Also, ensure that you use fresh ginger, as older ginger may not have as much juice.

2. Milk Temperature Use a kitchen thermometer to accurately measure the milk temperature. The ideal range is around 140°F (60°C). Slight temperature variations can significantly impact the setting of the pudding, so precision is key.

3. Mixing Technique When pouring the warmed milk into the ginger juice mixture, try pouring from a decent height (about 8-10 inches above the bowl) to promote better mixing and aeration. This can also help in initiating the setting reaction properly.

4. Sugar Adjustment Start with less sugar if you’re unsure about sweetness levels, as you can always add more after tasting the mixture. Different palates may prefer varying levels of sweetness, so adjust according to your preference.

5. Setting Environment Ensure the setting environment is warm but not too hot. If your kitchen is cold, consider wrapping the bowl with a towel during the setting period to maintain consistent warmth. This helps the pudding set properly without being disturbed by temperature fluctuations.