Hong Kong / Desserts

Ginger milk custard cups

Name: Ginger milk custard cups
Prep time: 15 min
Cook time: 20 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 500 ml milk; 3 eggs; 60 g sugar; 2 tbsp fresh ginger juice

A home-cooking adaptation of ginger milk custard cups, with practical ingredients and clear steps.

Prep15 min

Cook20 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

500 ml milk
3 eggs
60 g sugar
2 tbsp fresh ginger juice

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Warm milk and sugar until dissolved, then cool until lukewarm.
Whisk eggs gently and mix with milk and ginger juice; strain into four heatproof cups.
Cover cups with foil and steam gently over simmering water for 15–20 minutes.
Check centers are fully set and reach 71°C; cool slightly and serve warm or chill promptly.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Egg-set home adaptation; this is not traditional ginger-curdled milk.

Allergen notes

Milk, egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 196 kcal
Protein: 9.0 g
Carbs: 22.8 g
Fat: 7.9 g
Fibre: 0.1 g
Total sugar: 21.8 g
Sodium: 110 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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