The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Cinnamon and Sauternes crème brûlée

You'll need

100 ml Sauternes 800 ml pouring cream 3 cinnamon quills 1 vanilla bean, split, seeds scraped 12 egg yolks 90 gm raw caster sugar   Sauternes apples 375 ml Sauternes 330 gm (1½ cups) caster sugar 50 ml Calvados 3 pieces each orange rind and lemon rind, removed with a peeler 4 small pink lady apples, unpeeled, thickly sliced horizontally, seeds discarded   Cinnamon sugar 70 gm caster sugar ½ tsp ground cinnamon


  • 01
  • Preheat oven to 160C. Bring Sauternes to the boil in a saucepan over medium-high heat, add cream, cinnamon, vanilla bean and vanilla seeds and bring to the simmer. Remove from heat, stand to infuse (30 minutes), then return to the simmer over medium-high heat.
  • 02
  • Whisk yolks and sugar in a bowl to combine, add cream mixture through a sieve (discard solids) and whisk to combine. Skim bubbles from surface and pour into a 1-litre shallow ovenproof dish. Place dish in a roasting pan lined with a tea towel, pour in enough boiling water to come halfway up sides of dish, cover with foil and bake until custard is set but has a slight wobble in the centre (40-50 minutes). Remove custard from water bath and refrigerate until well chilled (4 hours).
  • 03
  • For Sauternes apples, stir Sauternes, sugar, Calvados, orange rind and lemon rind in a deep-sided frying pan over medium heat until sugar dissolves. Increase heat to medium-high and boil until a light syrup forms (7-8 minutes). Add apple slices in a single layer, reduce heat to low-medium and simmer, turning apples occasionally in syrup, until tender (15-20 minutes). Remove from heat and keep warm.
  • 04
  • Just before serving, place custard in the freezer for 20 minutes. For cinnamon sugar, combine sugar and cinnamon in a bowl, then scatter half in a thin, even layer over custard. Caramelise with a blowtorch, stand to crisp (5 minutes), then repeat with remaining sugar mixture. Serve crème brûlée with warm Sauternes apples.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

You might also like...

Italian breakfast recipes


Christmas pudding ice-cream

Pizza recipes


Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z


Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K


Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes


Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes


Serge Dansereau: Homemade lemonade

Classic Italian recipes


Serge Danserau: Duck confit and potato terrine

Easter lunch recipes


conversion tool

get the latest news

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