Steamed Ginger Milk Custard was listed in my trial list for so long. I have fallen in love with this dessert when I first tried a few years ago during my first visit to Macau. This dessert is well known among the Chinese community inclusive me! I just love the smoothness of this dessert when it melts in my mouth with little of spiciness taste from the ginger, heavenly.
As I have a practice of controlling the sugar level in my food, I have cut down half amount of sugar when I made this dessert, but then, when I thought of others who might have a different perception, I have this idea pop-up in my head - to serve with syrup like what we used to do when we eat bean curd custard (tofu fa). I have added some ginger juice and dried Osmanthus in my syrup. Dried Osmanthus is my regular item of making flowering tea or blooming tea, which could improve skin complexion.
So ladies, how could you miss this wonderful easy to make dessert!