QUINCES AND VANILLA EGG CUSTARD

Lamb

1. Bring the sugar and water to the boil and chill.
2. Peel the quince and cut in halves.
3. Remove the seeds with a teaspoon.
4. Place a star anise in the centre of each half.
5. Add to a sous vide bag with the sugar syrup, lemon zest, cinnamon quill and bay leaf.
6. Seal on high pressure in the AEG PrecisionVac Drawer.
7. Cook in the AEG SteamPro Oven set to 85 degrees on full steam for 2 hours.

Vanilla Egg Custard

1. Put the cream, sugar and castor sugar into a jug.
2. Cut the vanilla beans in half and remove the seeds with a teaspoon.
3. Add them to the cream.
4. Blend with a wand blender for 1 minute, keeping the head below the surface to mitigate any air being introduced.
5. Pour into a medium sous vide bag and add the two split vanilla pods.
6. Carefully lay the bag in the vacuum chamber of the AEG PrecisionVac SousVide Vacuum Sealer Drawer, removing as much air as you can.
7. Seal on high pressure in the AEG PrecisionVac SousVide Vacuum Sealer Drawer.
8. Bring a 5-litre pot of water to 82 degrees using the AEG SensePro induction hob and SensePro food sensor. 
9. Add the custard and cook for 20 minutes.
10. Remove from the bath and massage the sous vide bag gently to break up any clumps. Chill in an iced bath.

1. Place quince in a bowl with a little cooking liquor.
2. Once the custard is free of lumps, pour into a jug and serve on the side.