Ginger Milk Custard

• 1 egg white (or small whole egg)
• 1 tablespoon sugar

To make the custard, first beat egg whites until frothy. Add milk, sugar, ginger juice, and vinegar.

Beat slightly to mix. Pour milk into rice bowls, or similarly sized containers. Place in steamer, i.e. place bowls on racks over boiling water in a large pot or wok; cover. Steam over simmering water until beginning to set, 5 to 10 minutes. Lift lid; lower heat. After 10 minutes, custard