250ml full-cream milk
250ml pouring cream (35%)
2 vanilla beans, split and seeds scraped
120g caster sugar
6 egg yolks

3 Quince
120g raw sugar
3 tbsp honey
120g salted butter
Juice and zest of 1 lemon
Juice and zest of 1 orange
2 star anise
3 cloves
1 cinnamon stick
2 fresh bay leaves


  1. Add the milk, split vanilla beans, seeds and half the sugar into a saucepan over a medium heat
  2. Place the egg yolks into a large bowl and whisk in the remaining sugar until pale and a light mousse forms
  3. When the milk starts to rise in the pan, whisk it into the eggs in a thin stream to avoid curdling
  4. Whisk well and then return the mixture to the pan
  5. Cook over a low heat, stirring with a wooden spoon until it thickens (on 80°C)
  6. Pour the custard through a sieve into a clean bowl and set over an ice bath
  7. Whisk slowly from time to time to cool and prevent the mixture from splitting


  1. Preheat the oven to 170°C
  2. Wash the quince well to remove the brown fluff
  3. Cut the quince into quarters
  4. Place in a ceramic baking dish 
  5. Add the sugar, honey, citrus juice and zest 
  6. Add the star anise, cloves, cinnamon stick and bay leaves
  7. Cut the butter into slices and place a slice of butter on each piece of quince
  8. Cover the quinces with a sheet of baking paper
  9. Bake until the quince are soft, this will be roughly around two hrs
  10. Remember to baste with the cooking juices from time to time
To serve

  1. Serve warm with the juices spooned over & custard on the side