Iris the Bakery — Thomas Edward's Baked Custard with Lemon Myrtle and Quince Butter
A silky baked custard infused with fragrant lemon myrtle and real vanilla, layered over a tangy-sweet quince butter for depth and richness
Discover our unique collections, thoughtfully designed to suit every style and occasion.
Since 1994, Mud Australia has created elegant and timeless porcelain homewares.
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 14 stores globally.
Explore inspiration, gift registries, corporate gifting and gift cards.
For Baked in Mud, we’re delighted to feature Iris the Bakery, a family-run Brunswick favourite inspired by Copenhagen pastry culture. Founded by Tom and Betty, and named after their daughter, Iris has quickly become known for its seasonal, thoughtful baking.
They’ve shared their Baked Custard with Lemon Myrtle and Quince Butter, a silky baked custard infused with fragrant lemon myrtle and real vanilla, layered over a tangy-sweet quince butter for depth and richness.
Custard ingredients
Eggs — 4 large
Egg yolks — 4 large
Raw sugar — 185 g / 6.5 oz / ¾ cup
Salt — 0.5 tsp / 2 g
Vanilla bean — 1
Milk — 750 ml / 25.4 fl oz / 3 cups
Cream — 250 ml / 8.5 fl oz / 1 cup
Custard method
Place the milk and cream in a medium pot and scrape in the seeds from the vanilla bean.
Bring the mixture to a scald (about 95 °C), then allow it to cool slightly.
In a mixing bowl, whisk together the eggs, sugar, and salt. Gradually pour the tempered milk mixture over the top, mixing gently until homogenous. Set aside.
Quince butter ingredients
Quinces — 2 kg / 4 lb 6 oz
Water — 300 ml / 10 fl oz / 1 ¼ cups
Vinegar — 150 ml / 5 fl oz / ⅔ cup
Raw sugar — 100 g / 3.5 oz / ½ cup
Quince butter
Peel and quarter the quinces, removing the cores and peels. Place the fruit in a large heavy-bottomed saucepan with the water and vinegar.
Cook over medium heat for about 2 hours, until the quinces are falling apart. Purée in a food processor or pass through a food mill.
Spread the purée into a large baking dish and dry in the oven at 100–120 °C for 4–6 hours, until it reaches the texture of tomato paste. Purée the mixture again until smooth, then set aside.
Quince caramel ingredients
Raw sugar — 500 g / 17.6 oz / 2 ½ cups
Water — 700 ml / 23.7 fl oz / 3 cups
Lemon myrtle leaves — 8 leaves
Quince caramel
- Take the cores and peels from the quinces, rinse well and place in a medium pot with sugar and water. Cook over a low heat for 2-3 hours, stirring regularly, until you have a syrupy caramel, strain off peels and leaves and allow to cool.
Assemble
Pre-heat the oven to 150°C
In the Oval Baker, spread a 1 cm layer of quince butter and refrigerate until cold.
Pour the custard mixture over the top and bake for 45 minutes to 1 hour, until set but still slightly wobbly in the centre.
Allow to cool completely before pouring the quince caramel over the top. Serve.