Recipe

Persimmon Flan Recipe

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Ingredients

1/2 lemon, juice of .
1 c sugar .
1 c persimmons, puree .
1 tbsp vanilla .
Caramel .
1/2 c sugar .
1/2 piloncillo cone, finely sliced .
1/2 tsp cinnamon .
1 piloncillo cone (Mexican unrefined brown sugar, available in ethnic markets such as Fiesta) .
4 eggs .
1 tbsp lemon juice .
1 c sugar .
1/4 c water .
Persimmon Puree .
1/2 cinnamon stick .
1/2 c orange juice .
12 oz evaporated milk .
10 ripe persimmons, unpeeled, stem end cut off flat .
Custard

Directions

Step #1 A day ahead, make the persimmon puree.
Step #2 Put all ingredients for the puree In a large-ish saucepan & bring to a boil over med-heat/flame; cook for 3 to 4 mins if fruit is very ripe & soft, up to 10 mins if less ripe.
Step #3 Pour into a glass bowl, cover, & put in the fridge overnight.
Step #4 Purée in a food processor/blender & pass through a sieve to remove solids.
Step #5 The next day, make the custard.
Step #6 Place piloncillo & evaporated milk in a heavy saucepan over med-heat/flame & cook, stirring, until piloncillo dissolves; set aside.
Step #7 Place sugar, & vanilla in bowl of an electric mixer & mix while adding eggs, one at a time, cinnamon, then persimmon purée.
Step #8 Blend in piloncillo mixture & lemon juice.
Step #9 Preheat oven to 350F degrees.
Step #10 In a saucepan, heat sugar & water over med-heat/flame for 15 to 20 mins, stirring, until mixture turns amber in color & reaches 325F to 355F degrees on a candy thermometer.
Step #11 Immediately pour 1 to 2 tbsps of caramel in bottom of 8 four-oz glass baking c.
Step #12 Let cool briefly, then pour custard on top.
Step #13 Place c in a water bath, cover with foil wrap, & bake this until a knife inserted in center of custard comes out clean, about 45 mins.
Step #14 Chill before unmolding.
Enjoy the Persimmon Flan recipe

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