Chai Crème Caramel, Slow Roasted Quince, Rose Petal Ice Cream
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.
½ cup sugar
¼ cup water
½ tsp white vinegar
150 ml cream
200 ml milk
1 tbs chai spice mix
¼ cup castor sugar
2 quinces, peeled, quartered and cores removed
1 cup castor sugar
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.