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Goat Milk Pudding and Poached Quince With Rose Water

Goat Milk Pudding and Poached Quince With Rose Water 4.000

Scott Suchman for the Washington Post/food styling by Lisa Cherkasky for The Washington Post

Oct 26, 2021

The creamy pudding and the squash-like texture of the 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.

Active time: 30 mins; Total time: 1 hour, 30 mins with chilling time

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.

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.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 2 1/2 cups pudding and 1 cup of fruit

  • 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 (see related recipe)
  • 1/2 teaspoon rose water (may substitute orange blossom water)
  • Fresh mint sprigs, for serving

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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.

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 in the same pot you used for the milk. Set the pot over medium-high heat, and cook, stirring constantly to prevent scorching on the bottom, until the mixture starts to thicken and comes to a boil, about 5 minutes.

Remove the pudding from the heat and transfer 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.

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

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.

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Recipe Source

From food writer Deborah Reid.

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving (1/2 cup pudding and 1/4 cup quince): 341

% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 7g 35%

Cholesterol: 121mg 40%

Sodium: 89mg 4%

Total Carbohydrates: 53g 18%

Dietary Fiber: 1g 4%

Sugar: 42g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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