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

Method

  • 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
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At A Glance

  • Serves 8 people

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