Chef's 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

  • Serves 4
  • 10 mins preparation
  • 3 hrs cooking plus cooling, setting
Ramblr's baked muscat and brioche custards with quince
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
At Ramblr, the quince is puréed and spread on the custards. We've simply sliced the poached quince.

REQUEST A RECIPE

To request a recipe, email fareexchange@bauer-media.com.auor send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Ingredients

  • 1 kg caster sugar, plus extra for dusting
  • 1 cinnamon quill
  • 2 star anise
  • 2 quince, peeled and halved
Muscat custard
  • 160 gm brioche, torn into bite-sized pieces
  • 520 ml pouring cream
  • 130 ml milk
  • 80 ml muscat
  • 30 gm caster sugar
  • 6 egg yolks

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.

Notes

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