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Use a spoon to peel the ginger. Finely grate it, then use a sieve to press and squeeze out the ginger juice.
In a small pot over medium heat, warm the milk with the sugar for about 4–5 minutes, until small bubbles start to appear around the edges (or 70°C if you have a thermometer). Immediately remove from heat. Make sure not to overheat the milk above 80°C, as this can destroy the protease enzymes in the ginger and prevent the pudding from setting.
Add 1 tablespoon of ginger juice to a serving bowl. Stir it well right before adding the milk, as the ginger starch settles quickly.
Pour the hot milk from about 15 cm above the bowl to 'smash' the milk into the ginger juice. Do not stir.
Cover the bowl with a plate and leave it undisturbed for 10 minutes to set.
To check if it worked, gently place a spoon on top. If the spoon rests on the surface without sinking, your pudding is ready!