Persimmon Flan
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
Persimmon Puree
- 1⁄2 cup sugar
- 1 piloncillo cone (Mexican unrefined brown sugar, available in ethnic markets such as Fiesta)
- 1 tablespoon lemon juice
- 1⁄2 cinnamon stick
- 10 ripe persimmons, unpeeled, stem end cut off flat
- 1⁄2 cup orange juice
Custard
- 1⁄2 piloncillo cone, finely chopped
- 12 ounces evaporated milk
- 1 cup sugar
- 1⁄2 teaspoon cinnamon
- 1 tablespoon vanilla
- 4 eggs
- 1 cup persimmon, puree
- 1⁄2 lemon, juice of
Caramel
- 1 cup sugar
- 1⁄4 cup water
Directions
- A day ahead, make the persimmon puree.
- Put all ingredients for the puree in a large saucepan and bring to a boil over medium heat; cook for 3 to 4 minutes if fruit is very ripe and soft, up to 10 minutes if less ripe.
- Pour into a glass bowl, cover, and refrigerate overnight.
- Purée in a food processor and pass through a sieve to remove solids.
- The next day, make the custard.
- 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 purée. Blend in piloncillo mixture and lemon juice.
- Preheat oven to 350F 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 325F to 355F 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 unmolding.
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