[Included Microwave Version] Pandan Ginger Milk Custard (????)

Ginger Milk Custard (????) is a lovely dessert especially for those who loves the fragrant and hint of spiciness from the ginger. For those who loves dessert or dim sum, you would have tried another similar version  known as Steamed Egg with Ginger Juice or Chinese Panna Cotta. But this ginger milk custard can be consider much more easier to prepare compared to the steamed version once you are familiar with the steps and controlling the heat of the milk used.



To start off with this dessert, you would need 3 main ingredients which are:- Full Cream Fresh Milk, Old Ginger Juice and Castor Sugar.



This is the 1st batch that I made on without adding the Pandan Leaves so it is fully ginger taste dessert.



250ml Fresh Full Cream Milk

2 Tablespoons Fresh Old Ginger Juice

1 Tablespoon Sugar

4 Pandan Leaves, optional







1. Rinse and remove the outer skin of the ginger, use a vegetable grater to grate the juice in a cup then sieved the mixture to extract the ginger juice.

2. Place 1 Tablespoon of fresh ginger juice in each ramekin/pudding cup.

3. Simmer milk and pandan leaves to rolling boil(less than 90 seconds, you will see small bubbles forming at the sides of the pot), remove pan from heat and add in sugar, swirl the pan for about 10 times to melt the sugar using the heat from the milk.

4. Next, lift the pan to a height of about 4 - 6" high and pour the warm milk into the prepared ramekin cups.

5. Place the cups aside for about 5 - 10 minutes to cool and set the custard.







These are my lovely Pandan Ginger Milk Custard after being set for about 5 minutes at the table top. The texture is so smooth that it just glide down your throat leaving a hint of ginger and pandan aroma in your mouth.







For a quick and hassle free method, you can do a few trial using your microwave for making this dessert depending on your microwave power. (For your information, my microwave power is 1100W)



100ml Fresh Full Cream Milk

1 Tablespoons Fresh Old Ginger Juice

1.5 Teaspoon Sugar

2 Pandan Leaves, cut into 3" long pieces (optional)



This photo shows the Microwave version of Ginger Milk Custard where the texture look similar a compared to the stove cooking method.



1. Rinse and remove the outer skin of the ginger, use a vegetable grater to grate the juice in a cup then sieved the mixture to extract the ginger juice.

2. Place 1 Tablespoon of fresh ginger juice in either a ramekin cup/small bowl.

3. Microwave milk and pandan leaves in a microwave safe cup/bowl for 50 seconds in a 25 seconds interval. (the timing will depend on your microwave power, but remember not to let the milk boiled)

4. When done, removed the cup and add in 1.5 teaspoon of caster sugar.(do not stir)

5. Using another cup/bowl, pour the milk mixture to and from the cups for about 10 - 12 rounds.(this is to cool down the heat from the milk)

6. Lift the cup to a height of about 4 - 6" high and pour the warm milk into the prepared ramekin cup/bowl.

7. Place the cup (covered with another plate) aside for about 5 - 8 minutes to cool and set the custard.