GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Baked apple creams

You can serve this dessert warm or, alternatively, refrigerate until cold, scatter with caster sugar and caramelise the top with a blowtorch. Good-quality shop-bought biscuits such as cantucci or ginger wafers add extra texture without adding labour.

You'll need

375 ml dessert wine 400 gm caster sugar 1 vanilla bean, split and seeds scraped 4 pieces lemon rind, removed with a peeler 6 cardamom pods, bruised 4 pink lady apples, unpeeled, each cut into 8 wedges, core removed 600 ml thick cream (35% fat) 8 egg yolks For dusting: freshly grated nutmeg and icing sugar


  • 01
  • Preheat oven to 160C. Combine dessert wine, 330gm sugar, vanilla bean and seeds, lemon rind, half the cardamom and 50ml water in a large deep-sided frying pan, stir over medium-high heat until sugar dissolves. Bring to the boil, cook for 7-8 minutes until a light syrup forms, add apple, reduce heat to low-medium and cook, turning occasionally, until tender and translucent (10-12 minutes). Drain half the apple from syrup with a slotted spoon, divide among bases of four 500ml-capacity shallow ovenproof bowls placed in a baking tray lined with a tea towel, set aside. Warm remaining apples and syrup just before serving.
  • 02
  • Meanwhile, combine cream and remaining cardamom in a saucepan over medium heat and bring just to the boil. Whisk yolks and remaining sugar to combine, pour over cream mixture and whisk to combine. Strain into a jug, divide among bowls and scatter with nutmeg. Pour in enough boiling water to come halfway up sides of ramekins, cover with foil and bake until just set (15-20 minutes), stand for 5 minutes, dust with icing sugar and serve with remaining apples, syrup and crisp biscuits.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Botrytis semillon.

Featured in

Aug 2009

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.