Step 1: Place 6 x 125ml dariole moulds onto a tray.

Step 2: To make the custards, place the cream, sugar and rosemary sprig in a small saucepan over medium heat and bring to simmering point. Remove from the heat and leave to infuse for 10 minutes. Bring the Verjuice to a simmer in a small saucepan over medium heat and cook for 7 minutes or until reduced to 125 ml; do not let it boil. Set aside and keep warm.

Step 3: Remove and discard the rosemary from the cream. Place the cream over medium heat and bring to simmering point.

Step 4: Place the eggs and egg yolks in a bowl and whisk gently to combine; take care not to incorporate too much air. Whisking continuously, add the warm Verjuice in a slow, steady, thin stream until incorporated. Still whisking continuously, add the hot cream in a slow, steady, thin stream until incorporated.

Step 5: Gently pour the mixture evenly into the moulds through a small fine-meshed sieve to eliminate any air bubbles, then place a lid on the moulds.

Step 6: Place the custards onto a tray and place into the steamer, set on 85C for 30 minutes.

Step 7: To test, press the surface lightly with a fingertip; the custard should feel set but not firm.

Step 8: Remove the moulds from the steamer, then cover with plastic film and refrigerate overnight.

Step 9: Pre-heat a fan forced oven to 160C.

Step 10: Once you have peeled and cored the quince, place in pot of water with a squeeze of lemon and set aside, to help stop oxidising.

Step 11: To pot roast the quinces, place the quinces, water, Verjuice and sugar into a medium sized oven proof pot, place this over a high heat, bring to the boil, cover with a lid and place into the oven.

Step 12: Cook for 1 hour, then give the quinces a very light toss making sure not to break up the wedges. Place back into the oven.

Step 13: Check the quinces every 15 to 20 minutes to make sure that the liquid has not all evaporated. If it starts to do so and looks like they will catch on the bottom, add an extra 100ml of Verjuice. The quinces will take between 2 and 2 ½ hours to cook.

Step 14: Once the quinces are cooked they should be a beautiful ruby red colour and a small amount of syrup should left in the base of the pot. They should not be dry or caught on the base of the pot. Remove the quinces from the pot and place onto a plate or tray and set aside to cool.

Step 15: To make the almond crisp, preheat a fan forced to 180C.

Step 16: Place all the ingredients into a mixing bowl and combine well.

Step 17: Spread this mixture out on to a lined baking tray and place into the pre-heated oven to bake for approximately 15 minutes, turn the tray around after 9 minutes.

Step 18: Remove from the oven and allow to sit at room temperature to cool.

Step 19: Then snap into pieces and serve with Verjuice custard, quinces and thickened cream.