How to make crème brûlée

Translated literally, "crème brûlée" simply means "burned cream". And while that might be technically what's happening, we can't help but think this humble dessert benefited greatly from having a name with a little French flair.

Australian Women's Weekly|Feb 05, 2019

Subscribe to
  • Women's Weekly's Christmas Yule log cake

    Women's Weekly's Yule log cake recipe is perfect for celebrating the Christmas season - delicious vanilla cake filled with hazelnut cream and decorated with chocolate ganache.

    Australian Women's Weekly|Dec 11, 2018

  • How to make marzipan

    This marzipan recipe is perfect for creating sweet, pliable almond paste perfect for decorating cakes and including in delicious pastries.

    Australian Women's Weekly|Nov 22, 2018

  • The Australian Women's Weekly's classic pavlova recipe

    Perfect your pavlova with this classic pavlova recipe from the Australian Women's Weekly - a spongy marshmallow centre with cracking good meringue shell, piled high with cream and delicious summer fruits.

    Australian Women's Weekly|Nov 06, 2018

  • Mars bar cheesecake

    Sticky caramel Mars bars find their perfect companion in a rich a creamy cheesecake that'll send your tastebuds into a tizzy.

    Australian Women's Weekly|Oct 25, 2018

  • Fruity eyeball cakes in lime jelly

    I'm watching you! These cake eyeballs in jelly are fantastic for kids birthdays and for Halloween parties. Scary and delicious - BOO!

    Australian Women's Weekly|Oct 01, 2018

  • Witches' hats and broomsticks

    Get creative with biscuits, pretzels, chocolate, crackles and liqourice and whip up these witches' hats and broomsticks for your next Halloween or magic-themed party!

    Australian Women's Weekly|Oct 01, 2018

  • Flying ghost Halloween cake

    Carefully draped fondant is the secret to this spooky floating ghost cake, which makes a stunning Halloween centrepiece.

    Australian Women's Weekly|Sep 30, 2018

  • Hollandaise sauce

    Hollandaise sauce is one of the 'mother sauces', the five sauces proclaimed as fundamental and essential to French cuisine by legendary chef Auguste Escoffier.

    Australian Women's Weekly|Sep 08, 2018

  • Bunting biscuits

    Customise the colours in these adorable edible decorations for your next birthday party, cake stall, or baby shower!

    Australian Women's Weekly|Mar 31, 2018

  • Chocolate brioche doughnuts

    Don your aprons and get ready for this banger of a weekend baking project! Don't be intimidated by the length of the recipe, the final product is oh-so worth it. Recipe courtesy of Paul Allam and David McGuinness and their latest cookbook, Bourke Street Bakery: All Things Sweet.

    Supplied|Oct 11, 2017

  • Rosewater and mixed berry pie

    If you have a dinner party coming up, and you're in charge of desserts, look no futher than this rosewater and mixed berry pie recipe. Serve with ice cream to get the best of the dessert world.

    Woman's Day|Jul 12, 2017

  • Lamb sumac with smoked eggplant and tahini puree

    MasterChef Australia 2017 finalist, Ben Ungermann, shares one of his early recipes from the show, explaining, ‘My inspiration came from Yotam Ottolenghi himself during Yotam Week, he encouraged us to make simple but delicious food using only a few ingredients.’

    Supplied|Jul 12, 2017