Prepare the Ingredients: In a small bowl, mix the sugar, vanilla sugar, flour, and cornstarch together. This will make it easier to incorporate them into the milk without clumping.

Heat the Milk: In a medium-sized saucepan, add the milk and begin to heat it over medium heat. Stir occasionally to prevent a skin from forming on the milk.

Combine Dry Ingredients with Milk: Gradually add the dry ingredients to the milk while stirring continuously with a whisk. Make sure there are no lumps in the mixture.

Cook Until Thickened: Continue to stir the mixture over medium heat. As it heats, it will gradually thicken. Keep stirring to avoid burning at the bottom. Once it reaches a thick, creamy consistency, remove it from heat.

Add Butter for Creaminess: Stir in the butter until it’s fully melted and well-incorporated into the pudding. The butter adds extra richness and a silky texture to the pudding.

Pour into Serving Dishes: Pour the pudding into individual serving cups or a large bowl, smoothing the top with a spatula. Allow it to cool to room temperature.

Chill in the Refrigerator: For the best texture, let the pudding chill in the refrigerator for at least 1-2 hours, or until set.

Add Chocolate Topping: Once the pudding has set, grate or shave some chocolate over the top to decorate. You can also melt the chocolate and drizzle it on for an extra indulgent topping.