Persimmon Flan Recipe

How to make it

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• Custard
• 1⁄2 cone piloncillo, finely chopped
• 12 ounces evaporated milk
• 1 cup sugar
• 1⁄2 teaspoon cinnamon
• 1 tablespoon vanilla
• 4 eggs
• 1 cup persimmon puree (recipe above)
• juice of half a lemon
• Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside. Place sugar, cinnamon, and vanilla in bowl of an electric mixer and blend while adding eggs, one at a time, then persimmon puree. Blend in piloncillo mixture and lemon juice.
• Caramel
• 1 cup sugar
• 1⁄4 cup water
• Preheat oven to 350 degrees. In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325 to 355 degrees on a candy thermometer. Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups. Let cool briefly, then pour custard on top. Place cups in a water bath, cover with foil, and bake until a knife inserted in center of custard comes out clean, about 45 minutes. Chill before un-molding. Makes 8. garnish below
• RUM GLAZE
• 1 stick of butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum
• Melt butter in saucepan. Stir in water and sugar. Bring to a boil and cook 5 minutes, stirring constantly. Remove from heat. Stir in rum.