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Cinnamon and Sauternes crème brûlée

Astralian Gourmet Traveller recipe for Cinnamon and Sauternes crème brûlée

By Emma Knowles
  • 30 mins preparation
  • 1 hr 20 mins cooking plus infusing, chilling, freezing, standing
  • Serves 8
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Cinnamon and Sauternes crème brûlée


  • 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 caster sugar (1½ cups)
  • 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


  • 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 .

  • Author: Emma Knowles