This dish from Quay's Peter Gilmore will make an excellent dessert and equally an amazing indulgent breakfast dish.


  • 1 loaf of brioche

  • 2 vanilla beans

  • 500 mls milk

  • 5 egg yolks

  • 120 gms sugar

  • 250 gms shelled roasted hazelnuts

  • 100 mls top quality maple syrup

  • Icing sugar

  • 200 mls double cream lightly whipped

  • 200 gms castor sugar for caramel

  • 100 gms unsalted butter


  • 1.

    Buy or make a loaf of good quality brioche.

  • 2.

    Cut 8 x 3cm thick slices of brioche.

  • 3.

    Preheat your steam oven to maximum.

  • 4.

    Have 8 – 20cm x 20cm squares of silicon paper or glad bake paper pre cut.

  • 5.

    Split and scrape the two vanilla beans.

  • 6.

    Place the seeds in a bowl, add the milk, egg yolks and sugar and whisk well.

  • 7.

    Soak each piece of brioche in the custard mixture fully submerged for 20 seconds.

  • 8.

    Lift out the soaked brioche and place in the centre of each piece of paper.

  • 9.

    Wrap the brioche as you would a simple parcel.

  • 10.

    Place the join side down on a steamer tray and place all the brioche in the steam oven for three minutes on high steam. This will heat the brioche and cook the custard mixture through to give you a warm soft centre. Put the brioche aside and leave wrapped.

  • 11.

    Add 100 gms of castor sugar each into two large non stick frypans.

  • 12.

    Place them on the induction top and turn to high. Allow the sugar to caramelise. This is called making a dry caramel. With the induction power it will only take a minute or so to happen.

  • 13.

    Once the sugar has taken on a deep golden colour add 50 gms of unsalted butter to each pan.

  • 14.

    Shake the pans around a little and turn the heat down to low. Unwrap the hot brioche and place directly on top of the hot caramel.

  • 15.

    Allow to cook on the first side for about one minute and then using a spatula of palette knife carefully turn over the brioche and cook on the other side for a further minute.

  • 16.

    Turn once more and turn the pans off. (You could choose to just deal with one pan at a time and keep the brioche warm while cooking the next batch).

  • 17.

    Place each piece of caramelised brioche in the centre of each serving plate.

  • 18.

    Mix the roasted hazelnuts with the maple syrup and dress over the top of each piece of brioche.

  • 19.

    Sprinkle liberally with icing sugar and serve with double cream on the side.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 830kj
  • Fat Total 46g
  • Saturated Fat 16g
  • Protein 14g
  • Carbohydrate 92g
  • Sugar 59g
  • Sodium 273mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by NinaReport
So who's got a steam oven and an induction cooktop?