Never again burnt pudding
When cooking custard, the milk never burns again when you sprinkle the sugar into the pot with the milk (not as it says on the pack: mix the sugar with a little milk and the custard powder).
So: a little bit of all the milk and mix with the custard powder. Put the rest of the milk in a pot and sprinkle in the sugar so that the sugar is as large as possible on the bottom of the pot. Then boil the milk, do not stir! And when the milk boils, add the rest of the milk to the pot with custard powder. So the milk is guaranteed not to burn.
