Ginger Milk Custard

I've been talking to my friend in Hong Kong a lot and have been hearing a lot about the delicious food adventures he has been going on. During his short trip to China he indulged in two bowls of ginger milk custard despite his lactose intolerance and spent better half of the day recovering from it. In case you want to see what he ate that day... here it is...

Hearing about this on a very cold sunny day in New York, I wanted to try some Ginger Milk Custard myself and see what the whole hype is all about. He was kind enough to research, translate, and share this recipe with me.

Ginger Milk Custard Recipe: 
1 bowl of milk
2 - 3 tsp of sugar
2 tsp ginger juice

1. heat up (not boil!) milk in a pot using low heat, add sugar and stir to dissolve, take milk out as soon as steam comes out, make sure it doesn't boil.
2. while heating up ur milk, crush and squeeze those ginger into 2 tsp of juice, pour them into a bowl for later use.
3. use a thermometer to check whether the temperature of the milk has reached 176F (80C) yet, if not, either heat up or cool down until it reaches the goal, as soon as it does, quickly pour the milk into the bowl with the ginger juice DO NOT TOUCH THE BOWL, let it sit for 5-10 mins then enjoy! (It is important that you leave it alone so it can properly solidify)
(Credit to CHI for translating the recipe)

http://www.christinesrecipes.com/2008/07/ginger-milk-curd-dessert.html

Now I'm going off to try out this recipe... Lets see how it goes...

Result: 
My first few attempts failed, mainly because I used 2% Milk instead of whole milk. Finally I caved in and bought some whole milk and it came out pretty good. One suggestion is to be very gentle when pouring the milk into the ginger. It is very important that you have a small steady stream to not agitate what is already happening between the milk and the ginger. I still need more practice though since the consistency is still softer than what I hoped for.