Dessert for when you're feeling lazy.
, cookbook author Tony Tan notes that “it’s the starch in the juice of the old ginger that sets the milk.” Most of the time, curdling milk is considered bad—you really don’t want to see it unless you’re making cheese. But in this case, the quick curdling of the milk leaves you with a wobbly, barely set pudding that balances sweet and spicy. The creaminess of the milk is the perfect foil to ginger’s kick.
Gently warm your milk with sugar , and once the milk comes to temperature, pour it into small bowls. Add the ginger juice and—here’s the hardest part—wait 10 minutes. You’ll be tempted to touch it or give it a jiggle, but patience is key. Disturbing the delicate curdling process may result in a ginger-flavored hot milk beverage, which, while still delicious, isn’t what we’re looking for. Once it’s set, you can enjoy the pudding at room temperature or chill it in the fridge for later.
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