Ginger Milk Curd Pudding Recipe

I learned a single kitchen trick that turns milk and grated ginger into a perfectly set Ginger Milk Curd using only ingredients you already have.

I never expected a tiny spoon of warmth to rearrange my idea of dessert, but the first time I tasted this Ginger Milk Curd it did exactly that. It sits oddly between a silky Ginger Pudding and something almost savory, the fresh ginger root cutting through the creaminess of whole milk so you keep wanting another bite to figure it out.

I cant promise it will make sense on the first try, you’ll probably be curious why something so simple feels so clever, but if you like bold flavor and quiet texture contrasts this might be the thing you didnt know you needed.

Ingredients

• Whole milk: creamy base, provides protein, calcium, lactose sugars, and silky texture to curd
• Fresh ginger root: spicy aroma and warmth, anti inflammatory compounds, mild vitamin content, aids digestion
• Granulated sugar: pure sweetness, fast carb energy, helps balance ginger’s bite and mellow creaminess
• Fresh ginger juice: concentrated zing, enzymes that coagulate proteins, adds bright sharpness and aroma
• Sweetened condensed milk: boosts richness and sweetness, more fat and caramel notes, it’s lush
• Pinch of salt: small amount enhances sweetness rounds flavors and deepens overall taste slightly

Ingredient Quantities

• 500 ml whole milk fresh is best, avoid UHT if you can
• 50 g fresh ginger root about enough to yield 2 tablespoons ginger juice
• 40 g granulated sugar
• 2 tablespoons fresh ginger juice about 30 ml
• 1 tablespoon sweetened condensed milk optional for extra richness
• a small pinch of salt optional

How to Make this

1. Peel and finely grate about 50 g fresh ginger, then squeeze the grated ginger through a fine mesh sieve or cheesecloth to collect 2 tablespoons (about 30 ml) fresh ginger juice, set the juice aside and discard the dry pulp.

2. Pour 500 ml whole milk into a small saucepan, add 40 g granulated sugar and 1 tablespoon sweetened condensed milk if using, plus a small pinch of salt if you like, stir to dissolve.

3. Heat the milk over medium, stirring so the sugar melts, bring it to just under a boil until small bubbles form at the edges and steam rises, then remove from heat. Don’t let it scorch.

4. Let the milk cool until it is hot but not scalding; if you have a thermometer aim for about 70 to 80 degrees C, if not the finger test works well: dip a clean finger, you should be able to hold it in for about 2 to 3 seconds.

5. Pour the hot milk into shallow heatproof bowls or cups, this helps it set faster and more evenly.

6. Quickly add the measured 2 tablespoons fresh ginger juice to the milk, stir gently just once or twice to distribute, then stop stirring completely, the milk proteins need to settle and curdle.

7. Cover each bowl with a lid or plastic wrap and let sit undisturbed for 8 to 15 minutes at room temperature until the surface is set and slightly jiggly, it should look like a smooth custard.

8. If it takes longer or doesn’t set at all, the milk was likely too cool or the ginger juice too weak; reheat the milk and try again with a little more fresh ginger juice, always use fresh juice not powdered ginger.

9. Serve warm or chilled, optionally drizzle a little extra condensed milk on top for richness, or grate a few extra thin slices of ginger for garnish if you like.

10. Tips: use fresh, non UHT whole milk for best texture, squeeze ginger juice right before use, strain juice to remove fibers, use shallow bowls for quicker set, and avoid stirring after you add the ginger or it will prevent a smooth curd.

Equipment Needed

1. Vegetable peeler or small paring knife for peeling the ginger
2. Microplane or fine grater to grate the ginger finely
3. Fine mesh sieve or a couple layers of cheesecloth to squeeze and strain the juice
4. Small bowl to catch the juice and a spoon to press the pulp
5. Small saucepan for heating about 500 ml of milk
6. Wooden spoon or heatproof spatula for stirring
7. Shallow heatproof bowls or cups for setting the custard, plus lids or plastic wrap to cover
8. Instant read thermometer optional, and measuring scale or measuring cups and spoons, dont skip measuring precisely

FAQ

Ginger Milk Curd Pudding Recipe Substitutions and Variations

• Whole milk: you can use 2% in a pinch, or mix evaporated milk half and half with water to mimic the richness, or try full fat oat or soy milk (barista blends work best). It’ll taste a bit different but still good.
• Fresh ginger root / ginger juice: if you can’t get fresh, use jarred grated ginger or ginger paste (about 1 tbsp fresh = 1 tsp jarred). Note powdered ginger won’t reliably set the curd because drying kills the enzymes, so avoid it if you need the ginger to curdle the milk.
• Granulated sugar: swap with honey or maple syrup (use a little less since they are sweeter and liquid), or brown coconut sugar for a deeper flavor. Liquids change texture, so reduce other liquid slightly.
• Sweetened condensed milk: replace with a spoon of heavy cream plus a little extra sugar, or use sweetened canned coconut milk or evaporated milk plus sugar if you want a non dairy option. It’ll be richer or more coconutty, depending on your swap.

Pro Tips

– Use the freshest whole milk you can get and warm it slowly, aim for about 70 to 80 C if you have a thermometer, dont rush it or it can scorch or go grainy.
– Squeeze the ginger juice right before you need it and strain well through cheesecloth so no fibers float in the pudding, if the juice feels weak grate more ginger instead of diluting.
– After you add the ginger stir only once or twice then stop, extra stirring will mess up the curdling and make the texture lumpy.
– If it wont set, gently reheat the milk and try again with a bit more fresh ginger juice, and for a silkier mouthfeel add one tablespoon condensed milk but dont add too much or youll slow the curdling.