Flan

Most mixes are whisked into milk, heated while stirring until thickened, then poured into a mould and chilled. Follow the packet’s method, as some need a different amount of liquid or cooking time.

Whisk the powder into a little cold milk until smooth before adding it to the rest of the milk. Keep stirring as it heats, especially around the base and corners of the pan.

Often you can, but the set and flavour may change: soya milk usually gives a firmer result than thinner plant drinks. Try a small batch first and use the mix’s stated liquid quantity.

Keep unopened dry mix in a cool, dry cupboard; transfer any leftover powder to an airtight container. Refrigerate prepared flan, covered, and eat it within two days.

Crème caramel is a baked egg custard turned out with a layer of caramel sauce. Flan can mean that dessert in some places, but a dry flan mix is usually cooked on the hob and set in the fridge.

You can spoon set flan into a baked pastry case, but it is softer than traditional tart custard and may not slice as neatly. Cool the pastry completely first so the filling does not soften it.