Cinnamon and Sauternes crème brûlée | Gourmet Traveller

Ingredients

• 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