Creme brulee is that irresistible combination of crunchy on the outside and gooey on the inside, and of soft vanilla accents amidst the bite of burnt sugar. It’s a dessert so simple and yet, so, so decadent. A whole little pot of cream, enriched with egg yolks and infused with vanilla, topped with caramelised sugar, for each person! Bliss!

There are many variations on this classic French dessert. Dark Chocolate with Hazelnut praline, Coffee Creme Brulee, Baileys Creme Brulee, Chocolate, Orange and Cardamom Creme Brulee… You’ll find a selection of those creme brulee recipes at (Just type in creme brulee in the search option.) I used the first recipe on that page, featured in Delicious Magazine. My variations on the recipe: I used a grill to burn the sugar, and the old thing wasn’t quite hot enough to completely melt the sugar – but it still caramelised and had a good crunch to it. Also, I used vanilla paste instead of vanilla bean.



Actually, affogato means ‘drowning’ in Italian, and if you want a dessert that will have you drowning (as well as melting) with pleasure, this is the one for you. It’s quite possibly the easiest dessert to make ever, and one that does not sacrifice an iota of elegance in spite of its quick-n-easy-ness. If you’ve not come across one, affogato is simply a scoop of vanilla ice cream served with a shot of hot espresso poured over. What you end up with is soft, melting, sweetness in a pool of hot, hard-edged coffee. If you’re like me you’ll spoon that into your mouth with a distant look in your eyes… I serve affogato with a little (or a lot) of Frangelico (hazelnut liqueur) poured in with the espresso, thereby lifting it from merely delectable to positively decadent. Enjoy!



This easy recipe has no hard and fast rules. What I give here is merely a guide. You or your guests may prefer more or less ice cream or coffee…or liqueur!


Good vanilla ice cream (I make and use Jamie Oliver’s semifreddo)

Espresso shots or plunger coffee, unsweetened

Whipped cream, optional


Serve each person 1 scoop of ice cream (and dollop of whipped cream)  with 50-100ml hot coffee poured over

Add a tablespoon of liqueur if you like, or more!