Cinnamon and Sauternes crème brûlée

Astralian Gourmet Traveller recipe for Cinnamon and Sauternes crème brûlée
Cinnamon and Sauternes crème brûlée

Cinnamon and Sauternes crème brûlée

Prue Ruscoe
1H 20M
1H 50M


Sauternes apples
Cinnamon sugar



1.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.
2.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).
3.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.
4.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 .


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