Persimmon Flan


Courtesy of Chef Esteban Escobar, Vino Vino


Persimmon Flan


For 8 Person(s)


  • Persimmon puree
  • 2 ripe Fuyu persimmons
  • 1 lemon's juice
  • Flan
  • 4 ounces water
  • 1/2 pounds plus 3 oz. sugar
  • 16 ounces milk
  • 12 ounces heavy cream
  • 1/2 cinnamon stick
  • 3/4 cups Fuyu persimmon puree
  • 1 vanilla bean, split
  • 4 eggs
  • 2 egg yolks
  • 8 ramekins (6 oz.)

Persimmon Flan Directions

  1. To make the persimmon puree, peel and seed the persimmons, then blend with lemon juice in a food processer until smooth.
  2. To make the flan, in a heavy-bottomed saucepan, bring the water and half a pound of the sugar to a boil. Cook until the caramel is smooth and has reached an amber color. Immediately spoon 2 tablespoons into the bottoms of ceramic ramekins. Place the ramekins in a deep roasting pan. 
  3. In another heavy-bottomed saucepan, bring the milk, cream, cinnamon, persimmon puree and vanilla to a boil. Remove from the heat, cover and let steep for about 10 minutes. Meanwhile, whisk together the eggs and egg yolks with the remaining sugar until thoroughly combined. Whisk a third of the milk mixture into the eggs, to temper them, then whisk the egg mixture into the remaining milk mixture. Strain through a fine-meshed sieve, and discard the vanilla bean. 
  4. Fill the ramekins three-quarters of the way full. Fill the roasting pan with cold water halfway up the sides of the ramekins. Bake uncovered in 350° oven (not convection) for 75 minutes, or until the custard jiggles only slightly in the center. Allow to chill completely. To serve, place a ramekin upside down in a shallow bowl, gently tap the bottom and lift it off the flan.


Thursday, 16 November 2017
I'm so lucky to have a huge persimmon tree in my yard. It is the astringent Japanese variety that mu...
See Full Review >>
- Cynthia Brown


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