I can't make custard from scratch, I specialise in vanilla scrambled eggs when I try, but like the Birds custard made from the old-fashioned powder better than the pre-made stuff. I find the sachet stuff you just add water to much harder than the old powder you add sugar and milk to.
Nononononononononono. Don't do the microwave method. The stovetop method is easy peasy. Two tbsp custard powder, 1.5 tbsp sugar, 2 tbsp milk taken from one pint -> mix to smooth paste. Heat rest of milk until it is steaming and just starting to form bubbles around the outside. Add hot milk to custard a little at a time, then return all to pan and bring to boil while stirring until it thickens.