For consistent firm flans and caramel puddings. Natural vanilla. Tip: Perfect for crème brûlée and crema catalana. Large yield: 450g makes 28 portions of 120g each. Bring 3l milk to the boil, add 450g powder to milk and boil up for 1 minute. Pour into flan dish prepared with caramel topping and leave to set in fridge at 5°C. Once cool, turn out of dish, decorate and serve.