Candied Yam and Persimmon Flan

Prep Time: 2 Hours
Yields: 8 Servings

Candied yams and persimmons are a terrific flavor combination. When combined into a sweet dessert flan, it is guaranteed to get rave reviews on the holiday table. You may wish to substitute pumpkin for the candied yams, just add an additional 1/4 cup of sugar.


1/2 cup Bruce's canned candied yams, reserve syrup
1/2 cup persimmon pulp
1 and 1/2 cups milk
1 cup heavy whipping cream
4 eggs
4 egg yolks
1 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tbsp pure vanilla extract


Preheat oven to 350 degrees F. If using a soft, ripe persimmon, squeeze the persimmon into the measuring cup. If using a hard but sweet persimmon, you will need to puree in a food processor along with candied yams prior to blending. In a food processor, combine candied yams, reserved syrup, persimmons, milk, cream, eggs and egg yolks. Blend until pulp is puréed. Pour ingredients into a mixing bowl. Gently whisk in sugar, cinnamon, nutmeg and vanilla. Blend until sugar is dissolved and spices are mixed. Pour mixture into 8 ramekins or 1 large flan mold. Place cups or mold into a baking pan with 1-inch lip. Pour approximately 1/2 inch water into pan. Place pan on center rack of oven. Bake 45 minutes to 1 hour for ramekins or 1 and 1/2 hours for flan mold. Insert a tester into custard to ensure that it has set properly. Custard is best when chilled overnight.