ROAST QUINCE AND CUSTARD

180 mins 180 mins
3 people 3 people
A little more challenging A little more challenging
This recipe is part of Mark Best's Winter Warmer set menu
ROAST QUINCE AND CUSTARD
Ingredients
Custard
  • 250ml full-cream milk
  • 250ml pouring cream (35%)
  • 2 vanilla beans, split and seeds scraped
  • 120g caster sugar
  • 6 egg yolks

Quince
  • 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
Procedure

Custard

  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


Quince

  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

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

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