Double Boiled Ginger Custard(recipe from My Kitchen)
3 large egg whites
360ml fresh milk
2 tbsp condensed milk
1 tbsp ginger juice (add more if desired)
- In a mixing bowl, bring together all ingredients and gently mix until sugar is dissolved.
- Sieve the mixture then fill individual serving bowls or ramekins.
- Double boil over lowest heat for 15-20 minutes.(or use a rice cooker to steam it, and prop open the cover with a chopstick to prevent grainy custard)
- Serve warm or chilled.