With Valentine’s Day coming up soon, the best way to make that special person in your life feel even more appreciated is by making something for them. So roll up those sleeves, don on an apron and try baking these simple desserts!

1. Creme Brulee

Ingredients One egg yolk 1 teaspoon Equal Sugar Blend 40ml milk 40ml whipping cream A little Vanilla oil 1 teaspoon Equal Sugar Blend (to torch) Directions 1. In a medium sized bowl, whisk the yolk and Equal Sugar Blend until well blended. 2. Pour the milk and cream into a saucepan set over medium heat and add a few drops of vanilla oil. 3. Slowly add the cream to the yolk mixture. 4. Pour into ramekins. 5. Preheat the oven to 170-180°C. 6. Place baking cups into a tray of shallow water and bake for 15 minutes until firm. 6. Remove from tray and set aside to cool. 7. Sprinkle Equal Sugar Blend and torch until caramelized.

2. Choux Pastry with Vanilla Yoghurt Mousse

Ingredients For the Choux Pastry 500ml water 200g unsalted butter 2g Equal Sugar Blend 2g salt 300g bread flour 9 eggs For the Vanilla Yoghurt Mousse 200g plain yoghurt 30g Equal Sugar Blend 320g whipped cream Directions For the Choux Pastry 1. Pre-heat the oven to 200 °C. 2. Add water, butter, Equal Sugar Blend and salt in a saucepan. 3. Slowly sift in the flour and stir well. 4. Cook over a low heat and stir slowly for 2-3 minutes. 5. Set the mixture aside to cool. 6. Whisk eggs in a separate bowl. 7. Slowly add the eggs to the mixture and beat well with a wooden spoon. 8. Grease the baking tray with oil. Spoon 25-30 teaspoons of the mixture onto tray, about 3 cm apart. Alternatively, use a pastry bag fitted with a 1.5 cm-diameter plain piping nozzle to pipe the choux buns onto the baking tray. 9. Bake in preheated oven for 20-25 minutes or until the choux buns are puffed and golden. 10. Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each choux bun to release the steam. Return the choux buns to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool. For the Vanilla Yoghurt Mousse 1. Pour in the whipping cream into a large bowl and whisk until it whips up. Make sure it has the same texture as the yogurt. 2. Add the yoghurt and Equal Sugar Blend to the whipping cream and mix. 3. Divide the mixture into glass cups and place in the fridge to chill for about an hour.

3. Soy Milk Panna Cotta

Ingredients 100g soy milk (unsweetened) 5g Equal Sugar Blend 4pcs Gelatine sheets Directions 1. Add the soy milk and Equal Sugar Blend into a saucepan and bring it up to a simmer. 2. Add the gelatine sheets to the pan and take the saucepan off the heat. 3. Stir until the gelatine has dissolved. 4. Divide the mixture among ramekins and set aside to cool. 5. Chill ramekins in the refrigerator, covered, at least 4 hours or overnight.

Written by Rachel Wong. Recipes courtesy of Equal Sugar and Chef Sherie of Madame Patisserie. Images: Dasha Petrenko/Shutterstock.com, margouillat photo/Shutterstock.com Francesco83/Shutterstock.com