Persimmon Flan

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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
• 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
• 1 cup sugar
• 1/4 cup water

Recipe

• 1 a day ahead, make the persimmon puree.
• 2 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.
• 3 pour into a glass bowl, cover, and refrigerate overnight.
• 4 purée in a food processor and pass through a sieve to remove solids.
• 5 the next day, make the custard.
• 6 place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside.
• 7 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.
• 8 preheat oven to 350f degrees.
• 9 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.
• 10 immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups.
• 11 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.
• 12 chill before unmolding.