Twice Baked Quince And Hazelnut Crumble With Quince Custard

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
634
FAT
94%
CHOL
41%
SOD
5%

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Ingredients for 8 servings

600 g quince, peeled and diced

200 g caster sugar

150 ml water

1 bay leaf

1 Vanilla pod, seeds scraped

Sprig of rosemary

1 whole un-waxed lemon

100 g plain flour

75 g unsalted butter at room temperature

25 g golden syrup

Pinch of salt

50 g dark brown sugar

50 g Jumbo or porridge oats

20 g chopped hazelnuts

Poached quinces drained

Poaching liquid

Baked Hazelnut Crumble Mixture

50 ml of the quince poaching syrup

120 ml milk

100 ml single cream

2 free range egg yolks

10 g caster sugar

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