Persimmon Creme Brulee

To save time, make the custard up to 3 days before and store refrigerated. Let the custard warm slightly for 25 minutes. Pour into creme brulee dishes and bake.

SERVINGS
8

INGREDIENTS
4 cups heavy cream
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups sugar
2 teaspoons pure vanilla extract
12 large egg yolks
1 large ripe persimmon, peeled and sliced 1/4-inch thick

PREPARATION
Heat the oven to 300 degrees F. Place eight 6-ounce crème brulée dishes in a roasting pan; set aside. In a medium saucepan, heat the cream, cinnamon, ginger, nutmeg, and 1/2 cup sugar over medium heat just to a simmer and remove from the heat. Stir in vanilla and cool to room temperature. Whisk the egg yolks with 1/2 cup sugar in a large bowl. Gently whisk the cream mixture into the yolk mixture. Pour the custard into the dishes and transfer to the oven's middle rack. Pour hot water into the roasting pan until it reaches halfway up the side of the dishes. Bake until set but still jiggly in the center - about 50 minutes. Cool completely. Cover and chill up to 2 days. brulée the tops: Heat the broiler or prepare a kitchen torch. Place a persimmon slice on each crème brulée and sprinkle 1 tablespoon sugar over the top of each. Place dishes on a baking sheet and broil, watching carefully, or use a torch to melt the sugar until bubbling and golden brown. Let rest until the sugar hardens to a crisp shell.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 622
Total Fat: 48 g
Saturated Fat: g
Cholesterol: 335 mg
Sodium: 55 mg
Carbohydrates: 46 g
Fiber: 1 g
Protein: 5 g

Originally published in

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