Ginger Milk Custard Food

GINGER MILK CUSTARD

Steps:

• Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
• Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

CUSTARD

Steps:

• Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
• When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
• Remove from heat.
• In a small bowl, beat egg yolks with a fork.
• Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
• Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
• Bring back to a boil, stirring constantly.
• Remove from heat, and add the vanilla extract.
• Pour custard into a jug or pitcher, and serve.
• Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

HOMEMADE CUSTARD

Steps:

• Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

DANIEL SKURNICK'S FRANCO-CHINESE STEAMED GINGER CUSTARD

Steps:

• Set up a steamer. The best choice is a large bamboo steamer over a wok. If you have a smaller collapsible steamer insert that fits into a pot, you'll probably have to make the custard in two batches.
• Add water to the wok or pot, and bring to a boil; keep at a simmer. Set out 6 6-ounce heatproof custard cups, teacups or bowls.
• Place a strainer over a bowl, and using a fine rasp-type grater, grate the ginger into the strainer. Push the ginger through the strainer. You need 2 teaspoons of juice. If some pulp is included, that's fine.
• In a separate bowl, gently whisk the yolks and sugar together until blended. Whisk in the milk, the half and half and the ginger juice. Strain the mixture into the 6-ounce cups or bowls. Seal each with a piece of microwave-safe plastic wrap or foil.
• Place the cups in the steamer, cover the steamer or pot and adjust the heat so that the water is at a steady medium simmer. Steam about 17 to 22 minutes, until the custards are set. Tap the cup lightly to test for doneness; it's O.K. if you have a small wobbly spot in the center.
• Very carefully transfer the cups to a rack, uncover and let rest for about 15 minutes. Refrigerate for at least 2 hours, or cover and chill for as long as 1 day. Repeat with the rest of the batch, if necessary.
• Serve cold, with or without the spiced caramel syrup poured over.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

FRUIT CUSTARD RECIPE

Steps:

• Rinse the fruits thoroughly and chill them in the fridge. Refrigerating after chopping will let out juices from the cut fruits making the custard runny.
• Heat 2½ cups milk in a wide heavy bottom pan or pot. Add sugar and stir until it dissolves.
• Meanwhile add custard powder to a small cup and stir it with ¼ cup milk (warm or at room temperature). The mixture has to be smooth without any lumps.
• When the milk turns hot (not boiling), pour 2 tbsp of the custard mix to the hot milk. Whisk well to incorporate it with the milk.
• Repeat adding another 2 tablespoons custard mixture to the milk and whisk well. This way incorporate all of the custard mixture to the milk in 3 batches, whisking after each addition.
• You may taste test it at this stage and add more sugar if needed.
• Keep stirring and cook on a low to medium heat until the custard turns thick. The custard must coat the back of the spoon well but must be yet of runny consistency. (check video)
• Take it off the heat and whisk it well to make it super smooth. Cover immediately. Cool this completely and chill it in the fridge.
• Whisk the custard well before serving. This ensures even and smooth fruit custard.
• Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.
• Pour the custard over the fruits and gently mix. Serve fruit custard immediately.

FRIED MILK CUSTARD (脆炸牛奶)

Steps:

• Combine all the custard ingredients in a medium saucepan and mix well. Be sure to blend the cornstarch completely with the milk. Heat the custard mixture over medium heat and use a wooden spoon to stir constantly while heating. As the custard begins to thicken stir the custard vigorously to prevent lumps from forming. Turn the heat off once all the mixture becomes a very thick custard. It will have the consistency of mashed potatos. While the custard is still hot spread it in a loaf pan as evenly as possible. Cool the custard and refrigerate for at least four hours.
• Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and 3/4 inch thick.
• Heat the vegetable oil in a wok over medium heat until it is just beginning to shimmer or about 350° F. Put all the custard sticks in the batter and make sure they are all coated evenly. Individually drop the battered custard sticks into the oil and fry them for about 8 minutes or until golden brown. Remove the fried custard from the wok and drain excess oil on two layers of paper towel.
• Arrange the fried custard sticks on a plate and dust with confectionary sugar. Serve immediately while still hot accompanied by the condensed milk for dipping.

BAKED CUSTARD RECIPE {EASY AMISH RECIPE}

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
• Add the sugar, salt and vanilla. Whisk gently until mixed.
• Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
• Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
• Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
• Beat with a hand mixer for 20-30 seconds.
• Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
• Place the ramekins in a 10x15" baking pan with sides about as tall as the ramekins.
• Sprinkle nutmeg overtop the custard.
• Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
• Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
• Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
• Serve cold or warm as desired, with whipped cream.
• Refrigerate any leftovers.

ALMOND MILK CUSTARD

Steps:

• Preheat your oven to 300°F. Place 6 single-serve ramekins in a baking dish, and fill the baking dish with water reaching half way up the outside of the ramekins.
• In a medium pot, whisk together the almond milk, eggs, honey, and vanilla. Place over medium heat and cook for 1 minute, whisking, but do not boil.
• Remove from the heat and evenly divide the mixture between the ramekins.
• Carefully transfer the baking dish to your oven (you don't want to spill any water!), and bake for 45 minutes, or until the tops of the custards start to feel firm.
• Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.

FRIED MILK RECIPE | CUSTARD MILK FRIED DESSERT | CRISPY DEEP FRIED MILK

Steps:

• firstly, in a large bowl take ¾ cup custard powder, ½ cup sugar, and 3 cup milk.
• whisk and mix well until sugar melts and cornflour is well combined without any lumps.
• transfer the custard mixture into large kadai.
• stir continuously, and cook on medium flame.
• keep cooking until the mixture thickens and starts to turn glossy.
• once the mixture turns to paste consistency, transfer the mixture to a tray.
• make sure to line the tray with baking paper to prevent it from sticking.
• level up uniformly, and refrigerate for 2 hours or until it sets completely.
• after 2 hours, the custard has set well and is ready to cut into pieces. keep aside.
• in a bowl take ½ cup maida, ¼ cup cornflour, and prepare a smooth slurry.
• dip the custard cube into a slurry and then roll in breadcrumbs.
• double coat the custard piece to prevent it from melting while frying.
• now deep fry in hot oil, keeping the flame on medium.
• stir gently without damaging the pieces.
• fry until the custard turns golden brown and crisp.
• drain off the pieces to absorb excess oil.
• finally, enjoy fried milk custard with chocolate sauce.