Creme Caramel with Quince Parisienne

Cook Time 1 hour

Servings makes 10

Ingredients

415ml sweetened condensed milk

630ml whole milk

475ml heavy cream

4 eggs

3 yolks

1.5g salt

200g sugar – taken to a dark caramel for moulds.

Spray moulds with spray grease

Quince Parisienne

1 x quince (using parisianne, prepare in top) 

1L water

100ml brandy (flamed and cooled)

300g sugar

Lemon juice

Method

Preheat the oven to 130°C. Make dark caramel and line moulds.

Combine dairy, heat and pull to side. Combine eggs and salt. Pour over warm dairy mix and whisk together. Strain mix.

Pour mix over moulds. Place moulds in baine marie. Cook in oven for 30-35 minutes until set. Allow to cool in the water. De mould when required.

For the Quince Parisienne, take sugar to a light caramel. Add brandy. Add quince balls and cook till just about cooked. Rest in liquid. Season with lemon juice.

Serve the crème caramel with the quince parisienne.