I remember this Ginger Milk Pudding 姜汁撞奶 was very popular amongst many Chinese bloggers two years ago. I was also very eager to try making this dessert at that time but had failed twice. This tricky dessert is actually not easy to make as there is neither gelatine or egg in the recipe, but it will naturally set into custard form if the temperature is right and old ginger must be used. So when Edith made this dessert last week, I told myself I must try this again with her recipe. I’m quite happy with the end result as the milk had set upon cooling down, as you can see, the spoon is resting well on top…phew, but after chilling, I still find the bottom was a little softer than the top. This might be due to fact that I didn’t stir the ginger juice well before pouring in the milk. As practice makes perfect, I definitely want to try this again.