Roasted quince with coffee ground custard

Name: Roasted quince with coffee ground custard recipe
Yield: 6
Ingredients: 4 quince, unpeeled; 1 1/2 cups (330g) caster sugar; 3 star anise; 6 cloves; 6 cardamom pods; 1 1/4 cups (375ml) milk; 1 1/4 cups (375ml) pure (thin) cream; 1 vanilla bean, split, seeds scraped; 8 egg yolks (freeze leftover egg whites for cocktails or other desserts); 1/2 cup (110g) caster sugar; 1 tbs used coffee grounds

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by Georgina Esdaile

Food Editor

Aug 05, 2021

Begin this recipe 3 hours ahead.

4 quince, unpeeled
1 1/2 cups (330g) caster sugar
3 star anise
6 cloves
6 cardamom pods

Coffee ground custard

1 1/4 cups (375ml) milk
1 1/4 cups (375ml) pure (thin) cream
1 vanilla bean, split, seeds scraped
8 egg yolks (freeze leftover egg whites for cocktails or other desserts)
1/2 cup (110g) caster sugar
1 tbs used coffee grounds

Method

1.

Preheat oven to 180°C. Place sugar, 1 1/2 cups (375ml) water, and spices in a large roasting tray. Cut the quince into quarters and add to the tray, then immediately cover with foil and cook for 1 hour or until starting to soften. Remove the foil and cook for a further 2 hours, spooning the syrup over the quince occasionally, until deep red and soft.
2.

Meanwhile, for the custard, place the milk, cream, vanilla seeds and pod and coffee grounds in a small saucepan over medium heat. Bring to just below the boil, then remove from the heat. Place egg yolks and sugar in a medium bowl, and whisk until thick and pale. Gradually whisk in the warmed cream mixture. Return the mixture to a medium saucepan, and cook over low heat, stirring constantly, for 7-8 minutes, or until thickened and the custard coats the back of a spoon. Strain.
3.

Transfer quince and syrup to a serving plate and spoon over the custard to serve.