Korean Soymilk Ginger Custard Dessert Recipe

From Dorothy McNett's Recipe Book.

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Korean Soymilk Ginger Custard Dessert

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with some sweet crispy cookies or candies as well as fresh fruits, etc.. Many recipes use regular cow's milk but some also recommend soymilk. You choose!!

3 cups soymilk
4 - 6 thin slices of ginger root
4 whole eggs
2 egg yolks
1/2 cup raw sugar
3 tablespoons finely diced candied crystalline ginger
fresh berries or bananas, or other fresh fruits available

Heat the soymilk with the slices of ginger root in a glass or ceramic bowl in microwave for 3 minutes. Set aside. In another bowl beat or whisk the eggs, egg yolks,and the sugar for about 3 minutes, or until it turns pale yellow and slightly thickened. Discard the ginger root from the warmed soymilk. Carefully and slowly beat the warm milk into the eggs, beating constantly. Add the crystalline candied ginger. Transfer mixture to a heavy bottomed saucepan and cook over medium heat, stirring with a whisk or spatula until custard thickens. Do not let it boil. This takes about 5 - 6 minutes or more to thicken up like thick cream. Remove from heat and allow to cool about 30 minutes. Spoon custard into small serving dishes. Refrigerate several hours or overnight (or serve it warm and it will be more like a very soft custard). Cut fresh fruits into small pieces and place on top. Serve!

Recipe created 2017-06-26.

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