Ginger Custard

When the people of one culture borrow an ingredient or a recipe from another culture, they more often than not adapt it to suit their own tastes and in the course of doing so use their own methods to achieve the desired effect. In making egg custard with milk, the Chinese prefer a less dense consistency than that Westerners are accustomed to, and they prefer to eat it hot, just as a snack food, usually in the evening a couple of hours after dinner. The Chinese usually make this in their reg