Fail-proof ginger milk curd (姜汁撞奶)

Prepare the ginger juice

1. Peel and finely grate the ginger. Press grated ginger through a sieve placed on top of a small bowl. You need to get about 1 tablespoon of ginger juice.

Heat up the milk

1. Option A: If you have a kitchen thermometerHeat the milk in a saucepan. Stir in sugar when milk is warm. Closely observe the temperature on the thermometer. When it reaches 70°C/158°F, remove the pan from the heat.
2. Option B: If you have a microwaveHeat chilled milk (out of the fridge right before using) in a container on full power (800-watt, see note 2 for power conversion) for 1 minute. Take it out and stir in the sugar. Then microwave for a further 40 seconds.

Make the curd

1. When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice.
2. Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10 minutes.

Serve the curd

1. You may serve it warm (traditional way) or cold (what I prefer). If you wish, pour a little honey on top and decorate with fresh berries before serving.