Chef John Folse's Persimmon Custard

Published: Oct. 26, 2006 at 6:29 PM CDT
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Prep Time: 2 Hours
Yields: 8 Servings

A traditional custard gets an unexpected twist with the addition of tart, bright orange persimmons Not only does this exotic fruit lend the custard a wonderful flavor, the color is stunning, too.

1 cup persimmon pulp
1 1/2 cups milk
1 cup heavy whipping cream
4 eggs
4 egg yolks
1/2 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tbsp pure vanilla extract

Preheat oven to 350 degrees F. In a food processor, combine persimmon pulp, milk, cream, eggs and egg yolks. Blend until pulp is puréed. Pour ingredients into a mixing bowl. Gently whisk in sugar, cinnamon, nutmeg, vanilla. Blend until sugar is dissolved and spices are mixed. Strain mixture through a china cap to remove any air bubbles. 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-1 hour for ramekins or 1 1/2 hours for flan mold. Insert a tester into custard to ensure that it has set properly. Custard is best when chilled overnight.