Persimmon Crème Brûlée (Printer-friendly)
Silky custard infused with sweet persimmon puree and topped with a crisp caramelized sugar crust.
# What You'll Need:
→ Persimmon Base
01 - 2 ripe Fuyu persimmons, peeled and roughly chopped
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon lemon juice
→ Custard
04 - 1 cup heavy cream
05 - 1/2 cup whole milk
06 - 4 large egg yolks
07 - 1/4 cup granulated sugar
08 - 1 teaspoon pure vanilla extract
09 - 1/8 teaspoon fine sea salt
→ Topping
10 - 4 teaspoons granulated sugar
# How to Prepare:
01 - Preheat oven to 300°F. Arrange four 6 oz ramekins in a deep baking dish.
02 - Blend persimmon pieces, 2 tablespoons sugar, and lemon juice in a blender or food processor until completely smooth.
03 - Distribute the persimmon puree evenly among ramekins, spreading into a thin layer at the bottom.
04 - Combine heavy cream and whole milk in a saucepan. Heat over medium heat until steaming but not boiling. Remove from heat.
05 - Whisk egg yolks, 1/4 cup sugar, vanilla extract, and sea salt in a mixing bowl until pale and slightly thickened.
06 - Slowly pour hot cream mixture into egg yolks while whisking continuously to prevent curdling.
07 - Pour custard through a fine mesh sieve into a measuring cup or pitcher to remove any lumps.
08 - Gently pour strained custard over the persimmon puree in each ramekin.
09 - Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
10 - Bake for 35 to 40 minutes until custards are just set but still slightly wobbly in the center.
11 - Remove ramekins from water bath. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
12 - Sprinkle 1 teaspoon granulated sugar evenly over each chilled custard. Use a kitchen torch to caramelize until golden and crisp, or broil for 1 to 2 minutes.
13 - Let the brûlée rest for 3 to 5 minutes before serving to allow the caramelized crust to harden.
# Expert Advice:
01 -
- The persimmon layer adds this gorgeous sunset color at the bottom of each ramekin that looks incredible when you crack through the sugar
- It strikes this perfect balance between fancy restaurant dessert and something you can actually make without stressing out
02 -
- The water bath is non negotiable here, it protects the custard from cooking too fast and curdling
- Letting the custards chill completely before brûléeing is the secret to getting that satisfying crack when you tap the sugar crust
03 -
- Room temperature ingredients combine more smoothly, so take your eggs and cream out about 30 minutes before starting
- A fine mesh sieve is worth the extra effort because it removes any bits of cooked egg for the smoothest texture