Prepare the Pudding Base:
In a medium saucepan, combine the milk, sugar, and vanilla sugar. Whisk everything together over medium heat until the sugar dissolves, but do not let it boil yet.
Thicken the Pudding:
In a small bowl, mix the flour and corn starch with a few tablespoons of cold milk (from the 500 ml) until smooth. This slurry will prevent lumps from forming when added to the hot milk.
Slowly pour the flour-corn starch mixture into the saucepan with the heated milk, whisking constantly to prevent clumping.
Continue cooking the mixture over medium heat, stirring constantly, until the pudding thickens. This will take about 5-7 minutes. Once the mixture starts to bubble and thickens to a creamy consistency, remove it from heat.
Add Butter for Extra Creaminess:
Stir in the 20 g of butter while the pudding is still hot, whisking until the butter is fully melted and incorporated. This adds richness and a silky texture to the pudding.
Cool the Pudding:
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