Step 1: Peel and finely grate the fresh ginger. Using a spoon or a small strainer, press the grated ginger to extract about 1.5 to 2 tablespoons of ginger juice. Divide this juice equally into two heat-proof serving bowls.
Step 2: In a small saucepan, combine the full-fat milk and granulated sugar. Stir well to dissolve the sugar.
Step 3: Heat the milk mixture over medium heat, stirring occasionally, until it reaches a temperature of 170-180°F (77-82°C). It should be hot, with small bubbles forming around the edges, but not boiling. Use a kitchen thermometer for accuracy if possible.
Step 4: Remove the milk from the heat and let it cool for 1-2 minutes until its temperature drops to approximately 158-167°F (70-75°C). This precise temperature is crucial for the curdling process.
Step 5: Very gently and slowly pour the warm milk from a slight height (about 4-6 inches) into each serving bowl, directly over the ginger juice. Do not stir or disturb the mixture after pouring.
Step 6: Cover each bowl loosely with a plate or lid. Let the bowls sit undisturbed at room temperature for 10-15 minutes. During this time, the ginger enzymes will work to curdle the milk.
Step 7: To check for readiness, gently jiggle a bowl. If it's set, the Warm Ginger Milk Curd Pudding will jiggle like a firm jelly, and a spoon placed lightly on top should not sink. If it's still liquid, allow it a few more minutes.
Step 8: Serve the Warm Ginger Milk Curd Pudding immediately while warm. Optionally, garnish with a sprinkle of brown sugar or a tiny piece of candied ginger.