Vanilla custard

Warm it gently in a saucepan over a low heat, stirring often, and take it off the heat as soon as it is hot. For the microwave, heat it in short bursts, stirring between each one; boiling can make it split or turn grainy.

Yes. Cold custard works well with warm fruit crumble or steamed pudding, while gently warmed custard is better for pouring over a hot pudding. Stir it before serving if it has thickened in the fridge.

Serve it with apple crumble, treacle tart, spotted dick or steamed sponge pudding. It also makes a useful layer in trifle, alongside sponge, fruit and jelly.

Keep it covered in the fridge and use it within the time stated on the packaging. Don’t leave it at room temperature for more than two hours; discard any that has been left out longer.

You can, but it may thaw grainy or separated because the milk and thickener can change texture. If you freeze it, thaw it in the fridge and whisk it well while warming gently.

For a similar pourable topping, use crème anglaise; for a thicker filling in tarts or pastries, use pastry cream. A plant-based custard works as a dairy-free swap, though its flavour and thickness may differ.

They are very similar in energy: vanilla custard has 86 kcal per 100 g, compared with 88 kcal in chocolate custard. Chocolate custard has slightly more fibre, at 0.8 g per 100 g compared with 0.4 g.