Instructions: In a medium bowl, combine the eggs, milk, ginger juice, sugar and candied ginger; stir with chopsticks or a fork until combined. Avoid creating too many bubbles. Pour the mixture into a heat-proof glass pie dish and cover with plastic wrap.

Prepare a wok for steaming. Carefully place the egg mixture into the steamer, cover and steam over medium heat until the custard jiggles only slightly in the center when the dish is shaken gently, about 13 to 15 minutes. Remove from the steamer and scoop the custard with the candied ginger into small bowls.

This recipe yields 6 servings.

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