Quince Pudding Brulee

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

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

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.

Ingredients

750 g—1 kg (1½-2 lb) ripe quinces or hard pears
Lemon

Dessert
Lunch
Vegetarian
Gluten-free

Method

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