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
Method
Custard
- Add the milk, split vanilla beans, seeds and half the sugar into a saucepan over a medium heat
- Place the egg yolks into a large bowl and whisk in the remaining sugar until pale and a light mousse forms
- When the milk starts to rise in the pan, whisk it into the eggs in a thin stream to avoid curdling
- Whisk well and then return the mixture to the pan
- Cook over a low heat, stirring with a wooden spoon until it thickens (on 80°C)
- Pour the custard through a sieve into a clean bowl and set over an ice bath
- Whisk slowly from time to time to cool and prevent the mixture from splitting
Quince
- Preheat the oven to 170°C
- Wash the quince well to remove the brown fluff
- Cut the quince into quarters
- Place in a ceramic baking dish
- Add the sugar, honey, citrus juice and zest
- Add the star anise, cloves, cinnamon stick and bay leaves
- Cut the butter into slices and place a slice of butter on each piece of quince
- Cover the quinces with a sheet of baking paper
- Bake until the quince are soft, this will be roughly around two hrs
- Remember to baste with the cooking juices from time to time
- Serve warm with the juices spooned over & custard on the side