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Ginger Milk Custard

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.686
Energy (kCal)189.475
Carbohydrates (g)22.1611
Total fats (g)7.9788
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Preparation Time

    Cooking Time - 5 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl. | 2. Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ginger root 1 piece - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    white sugar 2 1/2 teaspoons 40.635 10.4979 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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