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1
Peel and core the quince. Slice each quince into 8 to 10 slices, lengthwise.
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2
In a medium saucepan, heat 1 quart of water with all of the poaching ingredients. Bring to a boil and then reduce to a simmer. Slip quince slices into the warm spice bath and poach for about an hour or until the quince is easily pierced by the tip of a paring knife.
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3
Remove poached quince from heat. You may prepare up to this point up to a week ahead-just store the quince in its syrup in an airtight container in the fridge.
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4
Preheat oven to 350u00b0 F.
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5
Butter 8 small, shallow baking dishes (the ones I used are 3 inches in diameter and 1 inch deep). Coat the bottoms and sides with granulated sugar. Note: you can make this in one large 9 by 13-inch pan instead, but add 10 to 15 minutes to the baking time.
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6
In a large mixing bowl, beat eggs, sugar, and salt together. Continue beating and slowly sift in flour.
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7
Once the flour is fully incorporated (with no lumps), beat in heavy cream and vanilla extract.
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8
Arrange the quince slices on the bottom of each dish. Top with the fig slices arranged attractively.
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9
Pour the custard batter over the fruit, evenly distributing it evenly amongst the 8 dishes. The fig slices will just peep over the top.
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10
Bake for 25 to 30 minutes or until the custard has set.
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11
Meanwhile combine coarse sugar with cardamom. When the flaugnardes come out of the oven, sprinkle the tops with this cardamom sugar. Serve warm or at room temperature.
