Ginger Milk Pudding

from ButterYum
makes 2 servings


  • 8 ounces whole milk (milk substitutes won't work)
  • 4 teaspoons granulated sugar
  • 4 teaspoons fresh ginger juice (from a 6-inch piece of fresh, mature ginger)


  1. Peel and grate ginger on a ginger grater, microplane, or the small holes of a box grater.
  2. Squeeze juice from grated ginger by pressing in a garlic press or pinch it between layers of cheesecloth; measure 2 teaspoons of ginger juice into two 4 to 5-ounce dessert cups.
  3. Place milk and sugar in a small, heavy-bottom saucepan and stir to dissolve sugar; heat mixture to 165F.
  4. Immediately remove milk from heat.
  5. Wait - before adding hot milk to ginger juice, stir the ginger juice in each dessert cup to redistribute starch granules have settled to the bottom; immediately pour half the milk mixture into each cup.  DO NOT STIR!!!
  6. Wait at least 15 minutes for pudding to set before trying to balance a demitasse spoon on the surface of the pudding.  


  • For a slightly firmer texture, chill the pudding for several hours after it sets.