Q Dear Bill,
I love entertaining and I think I do it quite successfully other than the dessert part. Could you please assist me with simple recipes of three classic desserts - creme caramel, creme brulee and souffle, and perhaps variations, such as Baileys or chocolate?
Thanks - Natalie

A Dear Natalie,
Here is a collection of the ultimate classic desserts. I have substituted the creme caramel with chocolate mousse for variety, so this trilogy of vanilla, chocolate and strawberry has all the key flavours covered. Neopolitan ice-cream, anyone?

The great thing about dessert recipes is that you really only need a few basic ones in your repertoire and they will last a lifetime. It is fascinating to think how much fashions change with savoury foods and yet our taste in desserts has remained remarkably similar over the years. The first known printed creme brulee recipe was from 1731 and, after 276 years, it is still one of the most popular desserts.

A luscious sweet to finish a meal is the perfect way to indulge your guests because most people don't often go to the effort of making desserts at home. We think of desserts as being indulgent, but their sweet richness is the perfect balance to a savoury meal and makes you feel completely satisfied.

The added joy of these desserts is that they can be prepared ahead of time - even the souffle, with ingredients ready and moulds prepared. Just watch how you wield the blowtorch after a few glasses of wine and a successful party! I have heard more than a few tales of singed eyebrows.

Short tips

I'm a purist when it comes to chocolate mousse and prefer not to adulterate the chocolate flavour, but for a Baileys chocolate mousse, add 3 tbsp of Baileys to the cream before you whip it.

Always use the best quality chocolate you can afford - it does make the world of difference.

Creme brulee is quite easy to flavour, just add the flavouring to the cream before scalding. You could replace the vanilla with 8 wide strips of mandarin peel (orange or lime would be delicious, too), or for a slightly spicy brulee try adding 2 slices of peeled, fresh ginger along with the vanilla. Remove the flavourings before pouring the cream over the egg yolks and sugar.

This fruit souffle recipe is very versatile in terms of varying the flavour. Try substituting the strawberries with other berries, peach, apricot, mango or even banana. Be aware, though, that chocolate souffle requires a different method completely.

Are are you classic desserts favourites?