Cantonese Steamed Milk Pudding

Grate the Fresh Ginger finely and squeeze out its juice into a small bowl. Discard the pulp.

In a saucepan, gently heat the Whole Milk over low heat until it is warm (around 70-80°C), but do not allow it to boil. Remove the Whole Milk from the heat.

In a separate mixing bowl, lightly whisk the Egg Whites with the Granulated Sugar until just combined and slightly frothy, but not stiff.