Crema fritta/Custard fritters:
Combine egg yolk, custard powder, flour and sugar and add about 100ml of the milk.
Heat remaining milk with vanilla and lemon rind and bring to the boil.
Whisk together all the ingredients and cook until the custard in very thick, then pour into a silicon baking tray, or tray lined with baking paper, and allow to cool.
Once completely cool, cut custard into 24 diamonds and coat in flour, dip into egg and then cover in breadcrumbs.
Deep fry until golden brown and toss in cinnamon sugar.
Poached quince and syrup:
Peel and quarter 5kg of quince and place in a deep baking dish. Add sugar, vanilla bean, cloves, star anise and cinnamon sticks. Cover with water and seal baking dish with silicon paper and foil. Bake at 180c until dark red and leave to cool. When cold remove cores from the quince quarters.
Drain off the syrup and reduce liquid by half, use this syrup to store quinces.
Combine all the ingredients and allow to steep for 24 hours.
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