Parmesan and paprika custards with quince toast

Method

1. Put the milk, cream, parmesan and paprika in a small saucepan and bring to the boil, stirring regularly. Remove from the heat, leave to cool slightly, then gradually whisk in the egg yolks and season with salt and pepper. Pass through a fine sieve into 4 ramekins then cover and put in the fridge to chill.
2. Once chilled, heat the oven to 130ºC fan/gas mark 2. Carefully put the ramekins in a deep tray. Boil the kettle then pour enough boiling water into the tray so it reaches halfway up the ramekins. Cook in the oven for 45 minutes until set, then leave to cool to room temperature.
3. To make the quince toasts, toast the bread then cut off the crusts. Using a serrated knife, carefully slice each piece of toast in half through its thinnest side, so each slice becomes two thinner slices (giving you 8 in total). Spread half of the slices with a nice thick layer of quince paste then assemble into sandwiches and cut into finger-width soldiers. Serve with the custards.