Chai Crème Caramel, Slow Roasted Quince, Rose Petal Ice Cream

Image source: Photographer Megan Gill

Quinces require a bit of preparation, but if you put them in the oven to cook slowly overnight, you’ll be rewarded with their haunting fragrance filling your kitchen in the morning.

Serves 4


½ cup sugar

¼ cup water

½ tsp white vinegar

150 ml cream

200 ml milk

1 tbs chai spice mix

3 eggs

¼ cup castor sugar

2 quinces, peeled, quartered and cores removed

1 cup castor sugar

2 cloves

2 cinnamon sticks

2 pieces orange peel

250 ml good quality vanilla bean ice cream

4 tbs dried organic rose petals (available online from Organica Floret)


  • Grease 4 x 90mm soufflé dishes with butter or lightly spray with oil.
  • In a small saucepan, boil the sugar, water and vinegar until it turns a deep caramel colour.
  • Carefully divide between the four dishes, allow to cool until set hard.
  • Warm the milk and cream with the chai spice, set aside and allow to infuse for 10 minutes.
  • Whisk together the eggs and sugar, then whisk in the cream and milk mixture. Strain through a fine sieve to remove the spices.
  • Pour into the moulds, transfer to an oven proof baking dish half filled with hot water and bake for 25–30 minutes at 150°C.
  • Remove from the tray and refrigerate overnight.
  • Pack the quince quarters into a small baking tray and cover with the sugar, spices and orange peel. Cover tightly and cook for 12 hours at 100°C.
  • Cool the quince, then dice into 5mm dice.
  • Soften the ice cream slightly, mix through half of the rose petals and refreeze.
  • Run a sharp knife around the sides of the crème caramels and turn out onto serving bowls.
  • Top with a generous spoonful of diced quince, a scoop of ice cream, and garnish with the remaining rose petals.
About the Author /

[email protected]

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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