Persimmon Flan Recipe

How to Make Persimmon Flan

1. **Day 1: Prepare the Persimmon Puree**
2. Combine 1 lb ripe persimmons, 1/4 cup water, and a pinch of salt in a saucepan.
3. Bring to a simmer over medium heat. Cook for 3-10 minutes, depending on ripeness (softer persimmons need less time).
4. Transfer to a bowl, cover, and refrigerate overnight.
5. Next day, puree the cooled mixture in a food processor. Strain through a fine-mesh sieve to remove any solids.
6. **Day 2: Make the Custard and Assemble the Flan**
7. In a saucepan, combine 1 cup piloncillo (Mexican brown sugar), and 1 (12 ounce) can evaporated milk. Cook over medium heat, stirring constantly, until piloncillo is completely dissolved.
8. Set aside to cool slightly.
9. In a mixing bowl, whisk together 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 4 large eggs one at a time.
10. Gradually whisk in the persimmon puree, then the cooled piloncillo mixture and 2 tablespoons of fresh lemon juice.
11. Preheat oven to 350°F (175°C).
12. Prepare the caramel: In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Cook over medium heat, without stirring, until the sugar melts and turns a deep amber color (325-355°F on a candy thermometer).
13. Carefully pour 1-2 tablespoons of caramel into the bottom of 8 (4-ounce) ramekins or oven-safe glasses.
14. Let the caramel cool slightly, then pour the custard mixture evenly over the caramel.
15. Create a water bath: Place the ramekins in a larger baking dish. Pour enough hot water into the dish to come halfway up the sides of the ramekins.
16. Cover the baking dish with foil.
17. Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
18. Let cool completely in the water bath, then refrigerate for at least 4 hours before serving. Carefully unmold before serving.