Double Boiled Ginger-Milk Custard (姜汁炖奶)

Milk Custard

Had few eggwhites leftover from making egg tarts, so used them up in this dessert. Ginger-Milk Custard is said to have skin beauty benefits if it is consumed regularly. The making of this dessert is very similar to chawanmushi, sweet version of chawanmushi? I like it chilled, very refreshing especially with the ginger aroma. T said it would be perfect if served with palm sugar syrup.

The traditional perparation method was to double boil the custard, but these days people steam it. I am not sure if double boil and steam produce same texture of custard, any ideas? To make it healthier, I used only eggwhites instead of whole eggs. You may adjust the amount of milk to obtain consistency desired.
Tips:
To produce smooth texture custard or chawanmushi, either using steam or double boil method, do not cover the lid fully. If the heat is too strong or the lid fully covered, custard produced will have lots of holes in it and on the surface too.

Milk Custard

Ingredients (2-3 servings):
3 large egg whites
360ml fresh milk
2 tbsp condensed milk
1 tbsp ginger juice (add more if desired)

Methods:

  1. In a mixing bowl, bring together all ingredients and gently mix until sugar is dissolved.
  2. Strain the mixture then fill individual serving bowls or ramekins.
  3. Double boil over lowest heat for 15-20 minutes.
  4. Serve warm or chilled.

Comments :

16 comments to “Double Boiled Ginger-Milk Custard (姜汁炖奶)”
Isha said...
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wow thats looks so yum yum
btw, my email id is poetri87_anggrayani@yahoo.com

Lydia said...
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Isha:
Tasted yummy too! Thanks for the email address, check out the love letter in your inbox. :D

mycookinghut said...
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I haven't tasted anything like this. Looks good Lydia!

Manggy said...
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Thank you for the tips on the heat Lydia-- I can never quite seem to avoid those nasty holes. Anyway, congratulations on the interview too! :)

MamaElla said...
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Look good..never try before but thank for the recipes...

Eileen. 静 said...
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looks good! and easy :P must try it this weekend..hheheee

Toni said...
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How much sugar should be used? Looks very tasty!

Lydia said...
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Leemei:
It tasted like sweet version of chawanmushi with ginger.

Manggy:
Thanks. I hate steamed eggs with pimples... made lots of pimples last time. :D

MamaElla:
Hope you like this recipe.

Eileen:
Try and let me know!

Toni:
Welcome to My Kitchen. I used condensed milk, it has sugar in it. Or in your country there are few types of condensed milk?
If you going to use sugar, dissolve sugar in water first, and ajust the amount of milk.

Y said...
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Sounds yum! I'm bookmarking this - I have a feeling I'm going to love it :)

Lydia said...
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Y:
If you love both egg and ginger, you would love this. I think other fruit juice with strong essence works well in this dessert too. All the best!

CKNonie said...
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Wow.., this certainly looks delicious and easy enough to prepare.

Can I use gula melaka instead of the condensed milk? If yes, is it also 2 spoons?

Lydia said...
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CKNonie,
Sure, you can use gula melaka. Remember to adjust the amount of milk if necessary. Sorry that I can't advise you on the amount of gula melaka cos I never tried before. Taste along the way to get the sweetness you desired.

chumpman said...
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Same as you, I love egg in all sort of cooking, both salted and sweetened. Sweetened milk custard is so nice to be served in cold and rainy winter. I would love to try it along with ginger juice next time

Lydia said...
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chumpman,
I like it chilled... going to make another custard dessert tomorrow, check it out.

Anonymous said...
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I i do not have a double boiler, are there any other way to do this? oven? steamer?

Lydia said...
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Anonymous,
I used a big pot, filled with some water then place the cups in. Lid on and boiled with low heat. Similar to water-bath method when baking cheesecake.

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