ginger milk pudding

i was going to write to you about something else, but i was going through the pictures and came across one of a dessert i made a couple of weeks ago at about the time of the thing i was going to tell you about, and it's less complicated to post this than that, so the new plan fits in very nicely with my conception of how my day will go.

i was listening to an old podcast of the splendid table and they were talking about a precious ginger milk pudding that's basically held together by the fragile bonds of milk proteins in reaction with enzymes in ginger juice and i thought: hey! i like puddings, and i like ginger!

so i looked up the recipe and tried it. they tell you in the recipe that if you steam it too long it will get a kind of curdling that's unattractive but tastes just fine but what they don't tell you is that it's a little tricky to get that amount of steaming just right. they also don't tell you that once the pudding is made if you jiggle it too hard, the fragile pudding will break.

so it's easy to make it so it turns out unattractive, but it is uniformly delicious, and if you don't like the way it looks, that's more for me.