Quince Crème Caramel


  • 8 eggs
  • ½ litre/17½fl oz of milk
  • ½ litre/17½fl oz of cream
  • 200g/7¼oz of quince paste
  • 200g/7¼oz of sugar
  • Lemon juice


Mix the chopped quince paste and the milk to an even paste. Add the cream and eggs and mix well. Do not beat.

Make the clear caramel syrup using the sugar and a few drops of lemon juice. Line the moulds with the syrup and pour the quince mixture into the moulds. Place the moulds in a bain marie inside the oven and cook for 20 minutes at 180ºC/350ºF. 

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