For the roasted figs on custard, wash the figs, cut off the stem and cut the figs in half. Heat the sugar in a non-stick pan until it melts.
Place the figs cut-side down in the pan and add the fig liqueur. Cover and let fry for 5 minutes, then turn the figs over and fry for another 5 minutes without the lid.
Take 6-7 tablespoons of the milk and mix with the custard powder. Boil remaining milk with the sugar, pour in stirred pudding powder and mix well with a whisk, bring to a boil.
Divide the pudding among 4 dessert bowls and spread the figs along with the juice on top. Serve the roasted figs on vanilla pudding lukewarm.
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