Daniel Skurnick’s Franco-Chinese Steamed Ginger Custard

Preparation

1. Step 1

   Set up a steamer. The best choice is a large bamboo steamer over a wok. If you have a smaller collapsible steamer insert that fits into a pot, you’ll probably have to make the custard in two batches.

2. Step 2

   Add water to the wok or pot, and bring to a boil; keep at a simmer. Set out 6 6-ounce heatproof custard cups, teacups or bowls.

3. Step 3

   Place a strainer over a bowl, and using a fine rasp-type grater, grate the ginger into the strainer. Push the ginger through the strainer. You need 2 teaspoons of juice. If some pulp is included, that’s fine.

4. Step 4

   In a separate bowl, gently whisk the yolks and sugar together until blended. Whisk in the milk, the half and half and the ginger juice. Strain the mixture into the 6-ounce cups or bowls. Seal each with a piece of microwave-safe plastic wrap or foil.

5. Step 5

   Place the cups in the steamer, cover the steamer or pot and adjust the heat so that the water is at a steady medium simmer. Steam about 17 to 22 minutes, until the custards are set. Tap the cup lightly to test for doneness; it’s O.K. if you have a small wobbly spot in the center.

6. Step 6

   Very carefully transfer the cups to a rack, uncover and let rest for about 15 minutes. Refrigerate for at least 2 hours, or cover and chill for as long as 1 day. Repeat with the rest of the batch, if necessary.

7. Step 7

   Serve cold, with or without the spiced caramel syrup poured over.