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1
Combine the half-and-half and whipping cream in a small saucepan. Split the vanilla bean in half lengthwise. With the tip of a knife, scrape the tiny seeds along the inside of the vanilla bean into the cream. Add the pod halves. Whisk a few times and heat to a simmer. Turn off heat and let stand 10 minutes to steep before removing the pod.
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2
Combine the sugar and cornstarch and whisk into the cream. Heat to a boil, stirring occasionally. Simmer 1 minute. Quickly whisk the egg yolks into the cream mixture, then remove the mixture from the heat and strain. Cover and let the creme anglaise stand while preparing the quince.
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3
Heat the oven to 375 degrees.
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4
Place the quince in a small pan. Bake until tender, 1 hour, turning the quince during roasting to prevent any burned spots. Remove from the oven, cut into quarters and remove the seeds.
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5
Meanwhile, heat the broiler. Place the quince on a shallow tray or baking pan, drizzle with the butter, then sprinkle with the sugar. Broil until the sugar melts and the wedges begin to brown around the edges, 3 to 4 minutes. Grate a little fresh nutmeg over the top.
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6
Arrange 4 pieces of quince on each plate. Garnish with more grated nutmeg and drizzle with the creme anglaise.
