Steamed Ginger Milk Custard

INGREDIENTS
  • 4 Farm Table Cage Free Eggs, at room temperature
  • 450ml Southdale Farm Full Cream UHT Milk
  • 2 tbsp caster sugar
  • 1/8 tsp Waitrose Sea Salt Fine Crystals
  • 2 tbsp fresh ginger juice
COOKING METHOD
1. To make the ginger juice, grate peeled ginger with a fine grater, gathering the pulp into a bowl. Transfer the pulp using a fine mesh strainer set over a bowl.
2. To make the milk custard, separate the egg yolks from the egg whites. Pour the egg whites into a large measuring cup. Add sugar and a pinch of salt. Whisk together. Slowly add in the fresh milk and ginger juice. Continue to whisk, and then use a strainer to strain the ginger milk mixture into a clean container to remove the air bubbles.
3. Divide the ginger milk mixture evenly into four bowls. Skim off air bubbles on the top, if any.
4. Cling wrap each bowl of ginger milk mixture tightly.
5. Place the wrapped bowls into a steamer and steam over medium low heat for 15 minutes, or until surface of custard is firm. Serve warm.