Loading...

Wash and peel the fresh ginger. Using a fine grater, grate the peeled ginger into a pulp. Place the grated ginger into a fine-mesh sieve set over a medium bowl. Press firmly on the ginger pulp with the back of a spoon or spatula to extract all the fresh ginger juice into the bowl. Divide the ginger juice evenly among four individual serving bowls. Set aside.

Pour the whole milk into a medium saucepan. Heat the milk over medium heat, stirring occasionally, until it reaches precisely 176°F (80°C). Use a kitchen thermometer to ensure accuracy. Do not let the milk boil.

Immediately and carefully pour the heated milk from the saucepan into each of the four individual serving bowls containing the ginger juice. Pour from a moderate height (about 6-8 inches) to help mix the milk and ginger juice without stirring. Do not stir the mixture after pouring.

Let the ginger milk mixture sit undisturbed at room temperature for 8 to 10 minutes. Do not move or agitate the bowls during this time, as it can interfere with the setting process.

After 8-10 minutes, gently test if the dessert has set. Place a small spoon on the surface of the ginger milk curd; if it rests on top without sinking, the dessert is ready. Serve warm.


Wash and peel the fresh ginger. Using a fine grater, grate the peeled ginger into a pulp. Place the grated ginger into a fine-mesh sieve set over a medium bowl. Press firmly on the ginger pulp with the back of a spoon or spatula to extract all the fresh ginger juice into the bowl. Divide the ginger juice evenly among four individual serving bowls. Set aside.

Pour the whole milk into a medium saucepan. Heat the milk over medium heat, stirring occasionally, until it reaches precisely 176°F (80°C). Use a kitchen thermometer to ensure accuracy. Do not let the milk boil.

Immediately and carefully pour the heated milk from the saucepan into each of the four individual serving bowls containing the ginger juice. Pour from a moderate height (about 6-8 inches) to help mix the milk and ginger juice without stirring. Do not stir the mixture after pouring.

Let the ginger milk mixture sit undisturbed at room temperature for 8 to 10 minutes. Do not move or agitate the bowls during this time, as it can interfere with the setting process.

After 8-10 minutes, gently test if the dessert has set. Place a small spoon on the surface of the ginger milk curd; if it rests on top without sinking, the dessert is ready. Serve warm.
