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Rosy poached quince and goat milk pudding pair for a stunning fall parfait

(Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)
Goat Milk Pudding and Poached Quince With Rose Water
Active time:30 mins
Total time:1 hour, 30 mins with chilling time
Servings:4
Active time:30 mins
Total time:1 hour, 30 mins with chilling time
Servings:4

This creamy pudding and the squash-like texture of poached quince are a nice contrast. Cow or sheep’s milk can be used in place of goat’s milk, and the addition of sour cream delivers a delicious tang. If rose water is hard to find, serve the quince as is, or use orange flower water.

Quince evokes mystery and magic as heat turns the fruit from woody to luscious

Make Ahead: The pudding needs to be made and chilled for at least 1 hour before serving.

Storage Notes: The pudding can be refrigerated in an airtight container for up to 2 days.

How to make Poached Quince

Where to Buy: Quince can be found in well-stocked grocery stores, farmers markets or ordered online. Goat milk and sour cream are available at well-stocked grocery stores or online grocery delivery companies.

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Ingredients

  • Generous 2 cups (500 milliliters) full-fat goat milk (may substitute regular whole milk)
  • 2 large egg yolks
  • Generous 1/4 cup (60 grams) granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1/2 cup (125 grams) goat milk sour cream (may substitute regular sour cream)
  • Generous 1 cup (about 200 grams or 1 1/2 quinces) finely chopped poached quince
  • 1/2 teaspoon rose water (may substitute orange blossom water)
  • Fresh mint sprigs, for serving

Step 1

In a small pot over medium-high heat, bring the milk to just below a boil, stirring occasionally to prevent scorching on the bottom. Remove from the heat.


Step 2

In a medium bowl, whisk together the egg yolks, sugar and cornstarch until combined. Whisking all the while, drizzle in about 1/4 cup (60 milliliters) of the hot milk into the egg yolk mixture to temper it. Add the remaining hot milk, then pour the mixture back into the pot. Set the pot over medium-high heat, and cook, stirring constantly to prevent scorching, until the mixture starts to thicken and comes to a boil, about 5 minutes.

Step 3

Remove the pudding from the heat and transfer it to a bowl. Let it cool completely, whisking often to prevent a skin from forming, about 5 minutes. Cover and refrigerate until chilled, at least 1 hour; the pudding will continue to thicken as it chills.

Step 4

Just before assembling, whisk the sour cream into the cold pudding until smooth. In a small bowl, toss the quince with the rose water.


Step 5

Reserve some chopped quince for serving, then layer the remaining fruit and the pudding into parfait glasses, beginning with the fruit and finishing with a pudding layer. Cover with plastic wrap and chill for at least 1 hour and up to 1 day. When ready to serve, garnish with the reserved quince and the mint and serve cold.

Nutrition Information

Per serving (1/2 cup pudding and 1/4 cup quince)

Calories: 341; Total Fat: 12 g; Saturated Fat: 7 g; Cholesterol: 121 mg; Sodium: 89 mg; Carbohydrates: 53 g; Dietary Fiber: 1 g; Sugar: 42 g; Protein: 6 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From food writer Deborah Reid.

Tested by Ann Maloney; email questions to voraciously@washpost.com.

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