Quince Pudding Brulee


This light and creamy pudding is perfect for a large Sunday lunch. If your quinces feel very hard you can gently poach them for about 5 minutes before arranging them in layers in the dish.


  • 750 g1 kg (1½-2 lb) ripe quinces or hard pears
  • Lemon juice or white wine vinegar
  • 75 g (3 oz) soft dark brown sugar
  • 375 g (12 oz) cream cheese
  • Finely grated rind of 1 large lemon
  • 250 g (8 oz) caster sugar
  • 300 ml (½ pint) double cream
  • 150 ml (¼ pint) soured cream
  • 6 large eggs (size 1), separated
  • 1 teaspoon vanilla essence
  • ½ teaspoon salt


Peel and core the quinces and slice very thinly, dropping the slices immediately into a bowl of water to which you have added a little lemon juice or white wine vinegar. Drain the quince slices and arrange them in the bottom of a deep 2.4-3 litre (4-5 pint) flameproof dish. Sprinkle all over with the brown sugar.

Beat the cream cheese with the grated lemon rind and 175 g (6 oz) of the caster sugar until soft. Gradually beat in the cream, soured cream, egg yolks and vanilla essence. Whisk the egg whites with the salt until soft peaks form, then fold into the creamy mixture. Pour on top of the fruit slices.

Bake in the centre of a preheated oven, 180°C, 350°F, Gas Mark 4 for 35—40 minutes until the pudding is a rich golden brown on top. Remove from the oven and leave for about 5 minutes.

Meanwhile, preheat the grill to a high heat. Sprinkle the remaining caster sugar evenly all over the top of the pudding and place it under the hot grill until the sugar has dissolved and become caramelized, brown and glossy, watching all the time to catch it at the right moment. Serve either warm or chilled.