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.
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.
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.
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.’