Korean · Dessert
Ginger Honey Custard Punch
A traditional Korean steamed egg custard, sujeonggwa-inspired through its ginger, cinnamon and honey base, set gently over a water bath until silken and barely trembling. Finished with toasted pine nuts and sweet date slivers, it's a warming, fragrant spoon dessert rooted in Korean home cooking.
$1
15 minsPrep
14 minsCook
74 minsTotal
MediumLevel
Nutrition per serving
151Calories
6.1gProtein
6.8gFat
18gCarbs
15.9gSugar
0.9gFiber
261mgSodium
100mgChol
2.2gSat Fat
218mgPotassium
102mgCalcium
0.8mgIron
0.5mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Makgeolli
local
Yuzu Citron Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Peel and grate the fresh ginger, then squeeze through a fine sieve or cloth to extract about 1 tablespoon of clear ginger juice; discard the fibrous pulp.
2
Warm the whole milk gently in a small pan to just below a simmer (around 70°C), then remove from heat and whisk in the honey, salt and cinnamon until fully dissolved.
3
In a separate bowl, beat the egg until smooth, then slowly pour in the warm milk mixture in a thin stream while whisking constantly to temper the egg without scrambling it.
4
Stir in the strained ginger juice at the end so its heat-sensitive aroma and digestive enzymes aren't cooked off by direct contact with the hot milk.
5
Strain the whole custard mixture through a fine sieve into a jug to remove any egg strands or ginger fibres, then divide evenly between two 180ml ramekins or pots.
6
Cover each pot tightly with foil, place in a steamer basket set over gently simmering water, and steam on medium-low heat for 12-14 minutes until just set with a slight wobble in the centre.
7
Check doneness with a thermometer — the custard should read around 82-85°C in the centre — then remove the pots carefully and let them cool at room temperature for 10 minutes.
8
Chill the custards in the fridge for at least 45 minutes until fully set and cold.
9
Just before serving, scatter the toasted pine nuts and julienned dates over the top of each custard as garnish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Whole Milk
- 50g50g Egg, beaten
- 22g22g Honey
- 10g10g Ginger Fresh, grated, juice strained
- 1g1g Cinnamon Ground
- 1g1g Salt
- 6g6g Pine Nut, lightly toasted, 1
- 10g10g Date, julienned, for garnish, 1
