Peel and slice the ginger.
Bruise the lemongrass with the back of the knife and slice as finely as possible.
place the ginger, water and lemongrass in a food processor with the palm sugar and blend for 5 minutes to extract as much juice as possible.
Strain through a fine sieve and stir gently with the egg white, then adding the milk gradualy so as to incorporate without creating bubbles.
Place in bowls, cover with tinfoil and steam over a low simmer for approximately 20 minutes until set.
leave in the steamer under a lid off the heat for a further 10 minutes
Finely slice the stem ginger .
Reduce the passionfruit, ginger syrup and sugar to a syrup consistancy add the sliced stem ginger and serve drizzled on top of the custard.
«Cover the bowls with tinfoil to prevent condensation from the steam diluting the custard and to prevent contaminating the flavour. The custard needs to be steamed over a low temperature to prevent over-heating!»