Tuesday, July 13, 2010

Baked Ginger Milk Custard

When I saw the Ginger Milk Curd at Wendy’s blog I knew I just have to try it out. The 1st attempt I fail miserably. The milk didn’t curd at all. I thought I did something wrong as I didn’t use the thermometer to check the temperature of the milk. I decided to try it again right away. This time with the thermometer in hand and making sure the temperature of the milk is just right before pouring it into the ginger juice. The milk did form a light curd on top and that was it. The bottom was till very watery. I am not sure what I did wrong and I have to do more research on this before trying out again. It might have something to do with the milk. So what am I going to do with all the ginger milk?



Knowing me I won’t throw it away. So I decided to make something else out of it. It is either crème brulee or baked custard. As for crème brulee it needs a lot of heavy cream and egg yolks. So I decided to do the lighter version of custard. With one failure I create another wonderful dessert. This custard has a light ginger flavor and it compliments really well with our 4th of July BBQ.

Ingredients:

1 ½ cups milk
½ cup heavy cream
3-4 tbsp sugar
2 tbsp ginger juice
¼ tsp salt
2 eggs
2 egg yolks

1. Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter 6 small ramekins. I used two large and 2 small ones
2. In a saucepan over medium heat, bring the milk and heavy cream to a slow simmer. Remove from heat and set it aside for 5 minutes. Boil some hot water.
3. In a bowl, combine egg, sugar, ginger juice, and salt; beat until sugar is dissolved. Mix in hot milk mixture, a little at a time, until well mixed.
4. Pour the custard into the ramekins. Put the ramekins into a larger baking pan. Carefully pour hot water into the baking pan to come half-way up the sides of the custard ramekins.
5. Bake 25 to 30 minutes or until set around the edges and the center jiggle a little when shaken. Remove from oven and immediately remove the ramekins from the water bath. Let it cool completely on a cooling rack before serving.


Note: The cooking time will depend largely on the size of the custard cups but begin checking on it at 20 minutes and check back regularly.

33 comments:

Quinn said...

I try setting it with gelatine and it didn't work. Gert, just so everyone else know, milk+ginger+gelatine will never set!!!! Smart woman to make custard out of it by the way If it's not setting, crack an egg and bake it! Smart!!!

Anncoo said...

Very brillant Gert :) I had tried this ginger milk curd four times and I cannot got it right :( I'll try your method if I fail another time.

Lyndsey said...

This is very clever I like your determination. You sound like so many of us. Good for you! I love your heart shaped dishes!

ReeseKitchen said...

Lovely dessert. Like this..:) I never try Ginger milk curd before, but I read that quite alot bloggers cannot get it. Is it difficult to make that? Anyway, your "Baked Ginger Milk Custard" is a nice one!

Cook.Bake.Love said...

i like Ginger milk I am sure I will like this too. Very pretty presentation and I love ur heartshape ramekins.

wendyywy @ Table for 2 or more..... said...

Oh, great tip!!!!

Sigh, it's pretty frustrating right when it fails and fails.

Shirley @ Kokken69 said...

Good for you! I tried the ginger milk with 2 different types of milk and when it didn't work, I decided that it was the milk or ginger, or whatever but I really don't like milk so I stopped trying. I threw out my failed milk away... very wasteful.

Pete said...

Wah, they look so lovely....., my daughter would love this!

My Little Space said...

Bravo, darling! haha... You make me smile. You're super brilliant. So nothing waste, right? That's what I like. Hope you're having a fabulous day.
Cheers, kristy ^_^

Momgateway said...

ginger milk curd is so comforting and tastes like refreshing soft tofu to me but it's so hard to make...I usually add syrup to it and tapioca...

tina_bakes said...

hi there! the currants look so COMEL!!

MaryMoh said...

You are just awesome to turn the mistake around and make such a beautiful dessert! Looks very delicious...perfect in those attractive heart shaped dishes.

hana said...

hi gert!
woww! looks so cute n delicious! will have to try it!

Shabs.. said...

that look so good...is that bowl Le crueset?....Then i shud envy u;)

Jeannie said...

Beautiful creations! Love the color contrast of yellow custard and red ramekin. Thanks for sharing:D

Kitchen Corner said...

Nicely baked milk custard! Smooth and silky yet nice presentation!

Elin said...
This comment has been removed by the author.
Elin said...

I am like you...don't like to throw away stuff that did not work out. Great idea to use it to make custard :) Clever gal :p Your custard looks great and I bet it taste good too :) Wish I can have just stretch out my hand for a bowl - full of love hor ( the red heart shaped ramekin is nice :p )

Carolyn Jung said...

Now, THAT is being resourceful. Even if you didn't like the first attempt, all I can say is that the final product definitely looks like something I want to eat RIGHT NOW. ;)

busygran said...

You saved the day, er I mean the ginger milk. Very innovative! Nothing is wasted.

Julie said...

Sounds delicious and refreshing!

Little Inbox said...

They are so beautifully presented!

Sonia (Nasi Lemak Lover) said...

you are clever, really a good idea, and the presentation is just pretty!

♥LOVE2COOK♥ said...

Failure is an opening to a new path...hehehe! U proved that! ;)

Loved the ramekins...hard to find one nearby my area. :(

Shereen said...

This I won't do as I never like ginger milk curd...I tried again a few days ago at a dim sum place here and I still haven't change my mind about it!Terror you to ubahsuai...lol!

Honey Bee Sweets said...

Great job "recycling" the Ginger milk to make baked custard out of it. :) If it is me, I might just sweeten it and drank it up, lol! Lovely presentation by the way.

ICook4Fun said...

Quinn, there must be something in the ginger juice that is why the gelatine didn't set. This is good to know.

Anncoo, not sure if it is our method or the milk :(

Lyndsey, thank you.

Reese, for some people making the milk curd is easy but for us is difficult :)

Cookbakelove, thank you.

Wendy, yea it is. Is ok I am going to try it out again but I must get more ginger first :)

Shirley, I think is must be the milk. Yea too wasteful to throw out the milk so I make something out of it.

Pete, thanks,

Kristy, so lah I am not brilliant. Just being frugal ha ha..

Momgateway, yes it just taste like soft tofu. Great idea to add some syrup to it.

Tina, thank you.

Jess @ Bakericious said...

I saw a few bloggers making this recently, Wendy has created the ginger milk curd craze :). You are so creative, able to make your failure becoming successfull and the presentation is so nice.
BTW, I have some awards for you, feel free to pick them up from my blog :).

Cheah said...

Your custards look so cute and I love those heart shaped cups. Brilliant idea too!

Little Corner of Mine said...

I love your heart shape bowl and sweet decoration on top. So cute!

Did you use old ginger? It should curd.

ICook4Fun said...

Mary, thank you.

Hana, hope you like this dessert.

Shabs, yes it is Le Crueset :)

Jeannie & Kitchen Corner, thank you.

Elin, ha ha for me nothing go to waste :)

Carolyn, thanks for stopping by and your comment.

Busygran, yeap :)

Julie & Little Inbox, thanks.

Sonia & Love 2 Cook, thanks.

Shereen, is it the milk or the ginger? But you like tofu fah, right. They are pretty similiar :)

Bee Bee, I am lactose intolerent so can't drink milk straight up like that ha ha.. so have to make something with it :)

ICook4Fun said...

Jessm thanks for the award. Yea Wendy creates a freezy on the milk curd and same with the DDL too :)

Cheah, thank you.

LCOM, thanks you and yes I used old ginger as I have yet to find young ginger here in the USA. Can you get young ginger there in Denver?

Christelle said...

Humm, I love the sound of these, but it seems a bit hard to reach success....