Thai Ginger-Milk Pudding
Serves 6 (1/2 cup portions)
3 cups milk (I used 2%)
2 tablespoons fresh ginger juice
6 tablespoons sweetener (I used Splenda. If you want to use real sugar, it will also work but have more calories)
- Place a cooling rack in a large kettle with a lid. Fill with water to about 1/2 to 1 inch above the rack. Bring the water to a boil. (The rack is important because you water to slowly and indirectly heat the mixture.)
- Grate the fresh ginger with your finest grater. You will need about a two ounce piece (approximately four inches long.)
- To get the most juice, line a small bowl with several layers of cheese cloth. Grate the ginger into the cheesecloth. When the ginger is completely grated, pick up the cheesecloth, and squeeze out all the juice.
- Combine all three ingredients in a bowl. Ladle the mixture into custard cups, or other high sided small dishes.
- Carefully place the dishes on the rack in the boiling water. Turn the heat down to a simmer, cover and let simmer for 8 minutes.
- After 8 minutes, check the pudding. The pudding will start to pull away from the sides, and the whey will separate out. If the pudding is softly jiggly, it is done. Otherwise, put the cover back on for 1-2 more minutes. Do no over cook.
- Remove. Serve with a touch of nutmeg. This is delicious warm or chilled.
Sat fat: 1.5g