Grate the ginger using a fine grater, or chop and blend in a food processor or blender. Squeeze the ginger juice out either by pressing the grated ginger through a fine mesh sieve, or wrap it in cheese cloth and wring it out like I did in the video. (I find I get more juice out with the cheese cloth method.) Discard the fibre. (Tip: do not juice the ginger ahead of time as the enzymes will die off as the juice sits, and it won't set the pudding)

Stir the ginger juice well—as you'll notice that the starch in the ginger juice settles very quickly—and add 2 tsp of ginger juice into each of the serving cup.

Combine the milk, evaporated milk, and sugar in a heat-proof container (best to use a spouted container for easy pouring) and microwave just until it starts to steam. Use an instant-read thermometer and check the temperature. You want the temperature to be around 70°C-75°C (although I've had success with temperatures from 65°C - 80°C without noticing a significant difference in firmness).

Once the milk reaches the temperature, stir the ginger juice in the serving up to make sure the starch is not settling at the bottom, then quickly pour half the milk mixture (100 ml) into the cup. Repeat with the other cup. Let the pudding set for 5 minutes without disturbing them! I forgot to mention this in the video, but if you move, shake, stir the pudding while it's trying to set, you'll break the curd and it will not be smooth.

Once the pudding is set, serve warm and prepare to be soothed by this silky soft gingery pudding!

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