Makes 4
Ingredients
- 2 quinces, peeled, quartered, cored and sliced thinly
- juice of ½ lemon
- 75g (2½oz) sugar
- 50ml (2fl oz) whole milk
- 250ml (9fl oz) double cream
- 1 vanilla pod, split and seeds scraped, pod reserved
- 3 large egg yolks
- 4 heaped teaspoons caster sugar, for the topping
Method
Place the quinces in a medium pan with about 200ml (7fl oz) of water, the lemon juice and 25g (1oz) of the sugar. Bring to a simmer, cover and cook for 15–30 minutes, or until the quinces are soft and thick.
Remove the quinces from the heat and divide them equally between four ramekins or small bowls. Smooth the quince level with the back of a spoon and place the ramekins or dishes in the fridge to chill.
Heat the oven to 120°C/235°F/gas mark ½–1. Pour the milk and cream into a medium pan. Add the vanilla seeds and the scraped pod to the pan. Place over a low heat, bring to a simmer, then turn off the heat. Allow to stand for 5 minutes for the flavours to infuse.
Combine the egg yolks and remaining sugar together in a large mixing bowl, but don’t over mix. Remove and discard the vanilla pod from the pan with the milk and cream mixture, then pour the hot mixture over the eggs and whisk well.
Strain the vanilla custard through a sieve into a clean jug. Pour equal amounts of the custard gently over the quince in each ramekin or dish. If you pour it over the back of a spoon, it won’t break up the fruit too much. Place the ramekins or dishes in a deep baking tray and pour in enough boiling water to come two-thirds of the way up the sides of each ramekin. Bake in the oven for about 20–30 minutes or until just set. The puddings should have a slight wobble to their middles. Remove from the oven and the baking tray, allow to cool, then refrigerate until needed.
To serve, scatter a heaped teaspoon of caster sugar over the top of the custard in each ramekin or dish. Flash the puddings under a hot grill or caramelize the sugar with a blow torch until golden and bubbling. Leave to cool for 15–20 minutes before serving.
