Custard powder

Mix the powder with a little cold milk until smooth, then stir in the rest of the milk and heat gently, stirring constantly. Bring it just to a simmer; it thickens as it cooks, so take it off the heat once it coats the back of a spoon.

You can, but the custard will be thinner and less creamy. For a richer result, use milk or a suitable unsweetened plant-based drink; follow the packet’s powder-to-liquid ratio.

Press a piece of baking parchment or cling film directly onto the surface while it cools. If a skin has already formed, whisk the custard briskly to smooth it out.

Cool it promptly, cover the surface and refrigerate in a sealed container; use within two days. Reheat gently, stirring, until steaming throughout, or serve it cold.

Custard is a classic with apple crumble, fruit pies, steamed sponge puddings and jam roly-poly. Pour it warm over the pudding, or serve it chilled alongside fresh fruit.

Yes. Make a thick custard, cool it with film pressed against the surface, then spoon it over the fruit and sponge before adding whipped cream. Chilling the assembled trifle helps the layers set.

For a similar cooked custard, whisk egg yolks, sugar and cornflour into milk, then heat gently while stirring until thick. Vanilla extract gives it the familiar flavour; avoid boiling, which can scramble the eggs.

Not quite: many custard powders are mainly cornflour with added colour and flavour, often vanilla. Plain cornflour thickens milk but does not give it custard’s characteristic yellow colour or vanilla taste.