Peel a piece of ginger root. (The best is to use an old ginger root.)
Use a grater to grind the ginger.
After that, squeeze the grated ginger to get 6 teaspoons ginger juice.
Then, put 3 teaspoons of ginger juice in each bowl. (If you like a less spicy taste, you can use 2 teaspoons of ginger juice.)
Next, pour 1 cup of whole milk into a pot. Then, add 2 tablespoons of sugar. Mix it and turn on medium- small fire to warm up the milk.
The best to warm up the milk around 70-75°C or 158-167°F. (Temperature is very important!)
When the milk is warm enough, stir the ginger juice in the bowl while pouring the milk. Once the milk is poured, do not stir it and let it set for at least 15 minutes. (This step is very important and needs to be quick.)
Lastly, do a spoon test to know if the ginger milk pudding is successful. Put a small light weighted spoon on top of the pudding. If the pudding holds up the spoon, your ginger milk curd is successful!