Ginger Milk Pudding

I'm not one for New Years' Resolutions.  Oh, I tried.  Once upon a time, I sat down on January 31st and wrote out an actual list of resolutions with a pen on a piece of paper, numbered in order of priority.  I lost the list about four days later.

I'm just really not the type of person to follow anything that's self-imposed - rules, lists, schedules, plans, etc. The issue I have with resolutions made for the new year is that it implies that the beginning of the new year is the only time that you should attempt to make any new goals or aspirations for yourself, because it's so easy to say, 'Next year, I'll do this and that and improve on this'.  Resolutions can be made at any time; I make them frequently.  It's following through that's the problem.

One of my long term, non-new-years' resolution is to experiment and create more Asian desserts.  And so, in an attempt to get into the spirit of the whole new year, fresh start thing, I'm starting off the first post of the year with a classic dessert from my hometown Hong Kong: Ginger Milk Pudding.

This is one of my favorite Asian desserts, perfect for winter and only contains three ingredients.  Like the simplest of simple recipes, this is really more of a ratio, and with this pudding in particular, it's less baking/cooking and more of a chemical revelation.

The milk is heated to a specific temperature, at which point when it combines with the ginger juice, a natural coagulant forms and the mixture sets into a wobbly, creamy custard.  I can't tell you the chemical reaction (I assume there is one) that allows this to happen because science and I are like oil and water.  But if you're interested, this seems rather informative.

The final product is a warm, velvety milk custard that is slightly sweet.  The ginger adds heat and a spicy kick to the dessert.  Whenever I feel a little homesick in Sydney, this pudding never fails to give me a measure of warm comfort.  It can be a little bit of a trial and error at first - especially if you don't have a thermometer - but keep at it, even if they're only half-set these puddings are still a treat.

Ginger Milk Pudding

Adapted from various sources around the web

Makes 2 puddings*

Note: There are a few important things to keep in mind when making this.  First, your ginger has to be old.  Don't get young ginger (you can tell it's young if the outside is still tinged pink), your pudding will have a much more difficult time of setting properly if you do.  Secondly, your milk has to be full-cream.  Low fat or non fat milk will not work.  Thirdly, you have to pour the milk from a height - it's not just there for fun - in order to "stretch" the milk, which also helps the pudding set faster.  There is scientific logic behind all these things, folks, but I won't be able to tell you one of them.  All I can tell you is to follow the instructions.

2 tbsp fresh ginger juice (from about a chunk of ginger 3 inches in length, similar to the piece shown in the photos)

2 tsps granulated sugar

300ml full cream milk

Wash and peel the ginger, then grate it finely.  Put the grated ginger into a small sieve over a bowl and press/squeeze the mass of ginger to get the juice out until it's dry.  Measure out two tablespoons and put one tablespoon into each pudding bowl/ramekin.  Set aside.

Heat the milk and sugar in a small saucepan to 80C.  If you don't have a thermometer, heat it until it just starts to simmer and then take it off the heat, swirling it three or four times to cool it down just a little (as I said, it's a bit of trial and error).

Pour the milk from a height (from about 4-5 inches) into each of the pudding bowls, filling about 3/4 of the way.  Be careful, the milk might splash, and it'll be hot.  Then leave the puddings on the table to set for 5-10 minutes - do not stir.  You can test to see if it's set by balancing a spoon on the surface - if the surface tension is strong enough the spoon will sit at the top and it won't sink.  Serve immediately.

*The recipe below makes 2 puddings, but as I said before, this is more of a ratio than a recipe.  Essentially every pudding needs 1 tablespoon of ginger juice, 1 teaspoon of sugar and about 150ml of full cream milk (depending on the size of your bowl/ramekin) and based on that, you can make however many you like.