Sometimes one comes upon a promising-looking recipe which, cooked, gives a disappointing result. This custard started that way. As a tart it was flabby and undistinguished but I felt that somewhere in the original recipe there was an attractive harmony of flavours that was worth pursuing. Of course, you may have more luck and you will be able to put the custard back in its pâté brisée case and triumph, but I prefer the filling on its own. The original recipe for a Bettelmann de coings was given by Ginette Mathiot and Lionel Poilâne; the latter runs a smart Parisian boulangerie and is the author of the highly entertaining and informative Guide de l’amateur de pain.
Peel and core the quinces, and cut into small slices. Dissolve the sugar in
Heat the milk with the vanilla sugar until warm. Pour on to the beaten eggs and whisk in the vanilla essence, ground cinnamon and the kirsch. Stir in the breadcrumbs and pour over the quinces.
Bake the custard in a bain-marie in a moderate oven (Mark 4, 180°C, 350°F) for 30–40 minutes until set. Remove from the oven. Cool
© 1987 Geraldene Holt. All rights reserved.