An elegant and impressive dessert, no-bake crème brûlée is easy enough to make at home.

Not every recipe benefits from room temperature eggs, in fact I prefer to use cold eggs for cookies. But recipes that do benefit from using room temperature eggs are cakes and other egg-heavy baked goods, and recipes that involve whipping eggs or egg whites like soufflés and meringue. This is because the egg membranes are less viscous at room temperature, so they mix, combine and whip better. Which creates better volume, rise and texture.

If you can, remove eggs from the fridge at least 30 minutes before baking. But if you forget, don’t fret! Simply place cold eggs in a bowl, cover with warm water, and wait about 5 minutes. More info on the importance of room temperature eggs can be found here.