Prep Time: 2 Hours
Yields: 10–12 Servings
Persimmons have a terrific flavor. When used to create a sweet dessert flan, it is guaranteed to get rave reviews. You may wish to add a caramel to the bottom of the ramekins or flan mold.
½ cup persimmon pulp
2¼ cups sweetened condensed milk
7 whole eggs
1¾ cups whole milk
1 tbsp vanilla extract
Preheat oven to 325°F. Use soft, ripe persimmons and squeeze the persimmon pulp into a small measuring cup. In the bowl of a food processor, add persimmon pulp and pulse until all pulp is puréed. Set aside. In a large mixing bowl, gently whisk together sweetened condensed milk and eggs. Add persimmon pulp, whole milk, vanilla extract and nutmeg, blending until well combined. Pour mixture into 10–12 (4-ounce) ramekins or 1 (9-inch) flan mold. Place cups or mold into a baking pan with 1-inch lip. Pour approximately ½ inch water into pan. Place pan on center rack of oven. Bake 1–1½ hours for (4-ounce) ramekins or 1½–2 hours for (9-inch) flan mold. Insert a tester into custard to ensure that it has set properly. Custard is best when chilled overnight.