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Simple Creamy Dessert Recipes

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One of These Sweet and Creamy Desserts is never enough; they’re so light and fresh, everyone is sure to want seconds

Photos Courtesy of Adobe Stock

Serves 6
240g caster sugar
500ml milk
3 large eggs, plus 2 egg yolks
A few drops vanilla extract
2tbsp Cointreau, optional

Put 140g sugar in a small non-stick pan, and
add 3tbsp cold water. Heat slowly, stirring
gently with a metal tablespoon until the sugar
has dissolved. Increase the heat under the pan
and allow the syrup to bubble and thicken.
Do not stir it. When the syrup starts to turn
golden at the edges, swirl the pan to ensure
even colouring. When the syrup has turned a
rich caramel colour, remove it from heat.

Heat the oven to 160˚C. Pour the caramel into
ramekins arranged on a baking tray. Bring the
milk to simmering point. Put the eggs and yolks
in a bowl with the remaining sugar and whisk
lightly together. Gradually whisk in the hot milk.
Strain into a jug and add the vanilla and liqueur.
Pour into the ramekins. Pour boiling water into
the roasting tin to come halfway up the sides of
the ramekins. Bake for 15-20 minutes until the
custards are just set. Leave to cool, then chill
for at least 4 hours before serving.

Serves 6
170g dark chocolate, minimum
60% cocoa solids
7 free-range egg whites
¼tsp lemon juice
40g caster sugar

Roughly chop the chocolate then melt it in a
heatproof bowl set over a pan of simmering water
(do not allow the base of the bowl to touch the
water). Whisk the egg whites and lemon juice in a
large bowl until they form soft peaks. Add the sugar
and continue to whisk until firm peaks form when
the whisk is removed.

When the chocolate has melted, remove the bowl
from the heat. Whisk one-third of the egg whites
into the hot chocolate quickly and vigorously, until
thick and well combined. Fold the remaining egg
whites into the chocolate mixture.

Spoon the mousse mixture into four glasses. Chill in
the fridge for 2-3 hours, or until set. Serve garnished
with fresh mint or marshmallows.

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