Persimmon Flan
Indulge in the smooth, silky delight of Persimmon Flan, a decadent dessert that beautifully combines the tropical sweetness of ripe Hachiya persimmons with the creamy richness of a classic flan. This recipe features a luscious caramel layer that melts over the flan as it’s inverted, creating a stunning presentation and irresistible flavor. Infused with warm notes of vanilla and ground cinnamon, and baked to perfection in a gentle water bath, this flan achieves an ultra-creamy texture that’s simply irresistible. Perfect for fall gatherings or any time persimmons are in season, this show-stopping dessert is a celebration of fresh, vibrant ingredients and timeless cooking techniques. Serve chilled for the ultimate elegant and refreshing treat!
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Recipe Information
Ingredients
- 2 cups Ripe persimmons (Hachiya variety, pureed)
- 1 cup Granulated sugar
- 0.25 cups Water
- 4 large Eggs
- 2 large Egg yolks
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
Instructions
Preheat the oven to 325°F (163°C). Set a 9-inch round cake pan or pie dish aside for the flan.
In a small saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and allow it to boil until the mixture turns a deep amber caramel color, about 6–8 minutes.
Immediately pour the caramel into the bottom of the prepared 9-inch dish, tilting the dish to evenly coat the bottom with the caramel. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, egg yolks, and 2 cups of persimmon puree until smooth and fully combined.
In a separate saucepan, combine the milk, heavy cream, vanilla extract, ground cinnamon, and salt. Heat over medium heat until just warm, but not boiling.
Slowly pour the warm milk and cream mixture into the egg and persimmon mixture, whisking constantly to prevent the eggs from curdling. Strain the mixture through a fine-mesh sieve to ensure a silky texture.
Pour the flan mixture into the caramel-coated dish. Place the dish inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish to create a water bath.
Carefully transfer the pan to the oven and bake for 50–55 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan dish from the water bath and allow it to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set.
To serve, run a knife around the edges of the flan to loosen it. Place a large serving plate upside down over the flan dish and quickly invert it to release the flan onto the plate. The caramel will drizzle over the top.
Slice and serve chilled. Enjoy your homemade persimmon flan!
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1412 mg | 471% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 327.8 g | 119% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 314.1 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 814 mg | 63% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1835 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
