Custard

Whisk egg yolks with sugar and cornflour, then gradually whisk in warm milk. Heat gently, stirring constantly, until it thickens and just begins to steam; do not let it boil, or the eggs may scramble.

Mix the cornflour with a little cold milk first, then slowly whisk in the hot milk. Keep stirring over a low heat, scraping the corners of the pan; if small lumps appear, pour the custard through a sieve.

Yes. Warm it gently in a saucepan over a low heat, stirring continuously, or microwave it in short bursts and stir between each one. Avoid boiling, which can make egg-based custard curdle.

Cool it promptly, cover the surface or put it in a sealed container, and refrigerate. Use within a couple of days; press cling film directly onto the surface to stop a skin forming.

Pour it warm over apple crumble, fruit pies or steamed sponge pudding. Cold custard also works with tinned fruit, fresh berries or a slice of plain cake.

For a similar creamy topping, use vanilla yoghurt or crème anglaise; for a dairy-free option, make a pourable sauce with a fortified plant drink and cornflour. The flavour and thickness will differ from traditional custard.

Crème anglaise is a thin, egg-yolk-and-milk sauce, while everyday custard is often thickened with cornflour and may be made from a powder. They are both served with puddings, but custard holds its shape more readily.

You can, but it may separate or turn grainy as it thaws. Freeze it in a sealed container, thaw it in the fridge and whisk firmly while reheating gently to bring it back together.