Brioche Cups with Chai Custard, Golden Quince and Almond Crunch
An original, comforting dessert: small brioche cups baked until golden, filled with silky chai-infused custard, topped with butter-sautéed quince and a lightly caramelized almond crunch.
Ingredients
- 180 g brioche bread (diced small)
- 40 g unsalted butter (derretida, divided)
- 2 unit egg (1 for the cazuelitas and 1 for the cream)
- 300 ml whole milk (for the cream chai)
- 120 ml heavy cream (for the cream chai)
- 90 g sugar (divided)
- 4 g black tea (suelto or 2 bolsitas)
- 2 g ground cinnamon
- 1 g ground ginger
- 1 g ground cardamom
- 5 ml vanilla extract
- 10 g cornstarch
- 300 g fresh quince (pelado and diced small)
- 30 g honey
- 15 ml lemon juice
- 40 g sliced almonds
- 1 g fine salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 6 individual molds or a muffin tin with a little of the melted butter.
- 2
Place the brioche cubes in a bowl and toss them with 20 g (1 1/2 tbsp) melted butter and 1 egg until lightly moistened. Divide the mixture among the molds, pressing with your fingers to form cups with a base and sides.
- 3
Bake the brioche cups for 12 to 15 minutes at 180 °C / 350 °F, until golden and set. Remove from the oven and let them cool slightly in the molds.
- 4
Meanwhile, make the chai custard. In a saucepan, heat the whole milk, heavy cream, black tea, ground cinnamon, ground ginger, and ground cardamom over medium heat until just below a boil. Turn off the heat, cover, and let infuse for 8 minutes.
- 5
Strain the infused mixture and return it to the saucepan. In a separate bowl, whisk 1 egg with 60 g (about 5 tbsp) sugar, cornstarch, vanilla extract, and fine salt until smooth.
- 6
Gradually pour the hot chai milk mixture into the egg mixture, whisking constantly to temper it. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until thick and silky, 3 to 5 minutes. Remove from the heat.
- 7
For the golden quince, heat the remaining 20 g (1 1/2 tbsp) butter in a skillet with the remaining sugar, honey, and lemon juice. Add the fresh quince and cook over medium heat for 10 to 12 minutes, stirring occasionally, until tender and glossy.
- 8
Add the sliced almonds to the quince skillet during the last minute of cooking so they become coated and lightly toasted in the syrup.
- 9
Carefully unmold the brioche cups. Fill each one with warm or room-temperature chai custard and spoon the golden quince and almond crunch on top.
- 10
Serve immediately for a crispier texture, or let them rest for 10 minutes so the brioche absorbs some of the custard without losing its shape.
Chef tips
If the quince is very firm, cut it into small cubes so it cooks within the indicated time. The chai custard can be made ahead and covered directly on the surface to prevent a skin from forming.
Substitutions
You can replace quince with firm pear if fresh quince is unavailable. The sliced almonds can be swapped for chopped hazelnuts, though this will slightly change the dessert’s flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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