With a hint of hazelnut, this creamy, rich custard in everyone's favourite flavour is an elegant make-ahead dessert.
Snow-topped cupcakes with a tangy cream cheese icing and coconut are easy to make – and freeze well too!
Mad for nuts? These bars are for you: caramel-coated peanuts and almonds on top of melt-in-your-mouth shortbread.
You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.
Cooking potatoes in the microwave is a real time-saver for busy weeknights. For the skewers, use wooden ones that have been soaked in water for at least 20 minutes so they don't burn in the oven, or opt for metal skewers if you're short on time. Just be sure to remove them before serving, as they retain heat.
