Chefs' Recipes

Ramblr’s baked muscat and brioche custards with quince

"Ramblr's muscat custard and quince is one of my all-time favourite desserts - can you please publish the recipe?" - Antonio Rossi, Prahran, Vic
Ramblr's baked muscat and brioche custards with quince

Ramblr's baked muscat and brioche custards with quince

Ben Hansen
4
10M
3H
3H 10M

“Ramblr’s muscat custard and quince is one of my all-time favourite desserts – can you please publish the recipe?” – Antonio Rossi, Prahran, Vic

At Ramblr, the quince is puréed and spread on the custards. We’ve simply sliced the poached quince.

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Ingredients

Muscat custard

Method

Main

1.Bring sugar, cinnamon, star anise and 1.5 litres water to the boil in a large saucepan, stirring until sugar dissolves. Add quince to syrup, cover directly with a round of baking paper and simmer over low heat until quince turns a deep red colour (about 3 hours). Discard paper and cool quince in syrup (1 hour). Remove quince from syrup with a slotted spoon and remove seeds with a paring knife. Return to syrup and refrigerate to chill (2-3 hours). Cut into thick slices before serving.
2.For muscat custard, preheat oven to 85C. Stir ingredients except egg yolks in a saucepan to combine and bring to the boil. Transfer to a blender, and blend until smooth and creamy, then transfer to a bowl and cool (30 minutes). Whisk egg yolks into muscat mixture, then transfer to a jug and divide custard among four 125ml ramekins. Bake custards until set with barely any wobble (45 minutes). Cool custards and refrigerate to chill (4 hours).
3.To serve, sprinkle a thin layer of caster sugar over custards and carefully smooth out to an even 2mm layer. Caramelise sugar with a kitchen blowtorch on medium heat (see note), moving it over the surface evenly (1-2 minutes). Top with quince and a little syrup, and serve.

Caramelising the custards is best done with a kitchen blowtorch. Otherwise place them briefly under a very hot grill.

Notes

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