Creme brûlée (adapted from Justin Quek)

400ml cream
130ml whole milk
1 vanilla pod
6 egg yolks
75g sugar

1. Split vanilla bean and boil with milk. Cover and seep for 10mins.
2. Add to rest of ingredients by whisking
3. Pour into 6 ramekins via sieve
4. Bake at 100C for 60mins
5. Chill for at least 3hr
6. Brûlée with light brown sugar just before serving

Molten chocolate cake with brandied cherries

Molten chocolate cake, serves 4 (adapted from Jean-Georges)

125g butter; plus a little for buttering the molds

112g bittersweet chocolate, preferably Valrhona

2 eggs

2 egg yolks

1/4 cup sugar

2 teaspoons flour

Pinch of salt

Brandied cherries

Cocoa powder

1. In the top of a double boiler set over simmering water; heat the butter and chocolate together until the chocolate is almost completely melted. (Alternatively, use microwave) While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

2. Beat together the melted chocolate and butter and salt; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour; just until combined.

3. Butter and lightly flour four 4-ounce ramekins with cocoa powder. Divide the batter among the molds. Half filled the ramkin, place 5 cherries in middle and top up with batter. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours)

4. Preheat the oven to 450°F (220°C). Bake the molds on a tray for 6 to 7 minutes if at room temperature or 8-10mins if from fridge. the center will still be quite soft, but the sides will be set.

5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Earl grey tea creme brûlée

Smooth, deeply scented and flavored by earl grey tea and absolutely delicious


Makes 6 servings, adapted from Pierre Herme.
450ml whole milk
1 tbsp loose earl grey tea
4 large egg yolks
75g sugar
80ml cream

1. Centre rack in oven and preheat to 220F/100C
2. Bring milk to boil in saucepan. Stir in the loose tea, remove from heat, cover and infuse for 4 mins. strain milk to remove tea leaves.
3. Place the rest of the ingredients in a mixing bowl. Drizzle in the milk while whisking continuously.
4. Pour custard into ramekin via fine sieve to remove bubbles.
5. Bake for 45-60mins or until knife inserted in the centre comes out clean.
6. Chill for at least 2 hours before serving.
7. Sprinkle light brown sugar over chilled custard and caramelise sugar just before serving.