Peel the quince, remove the core and cut the pulp into pieces. Cook until soft in a saucepan with as little water as possible. Mash or puree the soft-boiled quince, depending on whether you like it chunky or smooth.
Mix the cornstarch in a little cold milk, bring the rest of the milk with the sugar and vanilla sugar to the boil. Remove the milk from the hob and stir in the starch with the whisk. When the mixture starts to get thick, stir in the quince puree.
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