Easy Persimmon Crème Brûlée (Printable)

Silky persimmon custard with crisp caramelized topping

# What goes in:

→ Persimmon Base

01 - 2 ripe Fuyu persimmons, peeled and roughly chopped
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon lemon juice

→ Custard

04 - 1 cup heavy cream
05 - 1/2 cup whole milk
06 - 4 large egg yolks
07 - 1/4 cup granulated sugar
08 - 1 teaspoon pure vanilla extract
09 - 1/8 teaspoon fine sea salt

→ Topping

10 - 4 teaspoons granulated sugar for brûlée topping

# Directions:

01 - Preheat oven to 300°F. Arrange 4 six-ounce ramekins in a deep baking dish.
02 - Combine persimmon pieces, 2 tablespoons sugar, and lemon juice in blender. Process until completely smooth.
03 - Distribute persimmon puree evenly among ramekins, spreading into a thin layer.
04 - Heat cream and milk in saucepan over medium heat until just steaming. Do not boil. Remove from heat.
05 - Whisk egg yolks, 1/4 cup sugar, vanilla, and salt until pale and slightly thickened.
06 - Slowly pour hot cream mixture into yolks while whisking constantly to prevent curdling.
07 - Pass custard through fine mesh sieve into measuring cup for smooth texture.
08 - Gently pour strained custard over persimmon layer in each ramekin.
09 - Pour hot water into baking dish until it reaches halfway up ramekin sides.
10 - Bake for 35 to 40 minutes until just set but slightly wobbly in center.
11 - Remove ramekins from water bath. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
12 - Sprinkle 1 teaspoon sugar over each chilled custard. Torch until golden and crisp, or broil 1 to 2 minutes.
13 - Let brûlée stand for 3 to 5 minutes to allow sugar crust to harden.

# Expert Advice:

01 -
  • The persimmon adds this incredible floral sweetness that you just cant get from vanilla alone
  • That first crack through the caramelized sugar revealing the sunset colored custard underneath is absolutely show stopping
02 -
  • Check your persimmons, they should give slightly to gentle pressure like an avocado but not feel mushy
  • The custard continues cooking after it comes out of the oven, so pulling them when they still wobble is actually correct
03 -
  • A pinch of cardamom or cinnamon in the persimmon puree creates this incredible warmth that people cant quite identify
  • Straining your custard is the difference between restaurant smooth texture and something that feels slightly homemade

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