Recipe: Persimmon Flan
Everyone is raving about Pastry Chef Stacy’s Persimmon Flan. I thought I would share the recipe, since it is the season for this fun fruit!
2 cups sugar
1 teaspoon canella (mexican cinnamon) NOTE: regular ground cinnamon can be used
1 teaspoon ground coriander
1 teaspoon ground nutmeg
4 eggs
1 cup persimmon pulp
2 cups evaporated milk
1 teaspoon pure vanilla extract (or substitute your favorite liqueur, such as kahlua, amaretto, frangelico, etc.)
3 tbsp fresh lemon juice
1/2 cup brewed chai tea (any type tea can be used)
1/2 cup heavy cream
1/2 cup buckwheat honey (any type honey can be used)
Preheat the oven to 350 degrees F.
Mix 1 cup sugar with canella, coriander, and nutmeg. Add eggs one at a time using an electric mixer on medium speed. Add the persimmon pulp and mix just until mixture holds together. Add evaporated milk, vanilla, and lemon juice, and mix until the smooth. Set aside.
In a heavy-bottomed saucepan, combine the remaining 1 cup of sugar with the tea. Cook over medium heat until the mixture caramelizes, about 10 minutes. IMPORTANT: Once the sugar has dissolved in the tea, do not stir this mixture until it has finished cooking!! When the sugar has turned a medium caramel color, immediately remove from the heat to stop cooking.
Very carefully distribute the caramel into the bottom of 6 ramekins or custard cups. IMPORTANT: the caramel mixture is extremely hot!! Pour the persimmon mixture into the ramekins, and set the prepared ramekins in a deep-sided baking dish. Place pan into preheated oven, and pour enough water around them to reach halfway up the sides. Be very careful not to get water into the ramekins. Cover the baking dish with foil and bake for 30 to 40 minutes, or until the flans are set. CAREFULLY remove from the oven and allow to cool. Refrigerate each flan, covered with plastic wrap, to set.
Just before serving, whip the cream until stiff peaks form. Slowly drizzle in the honey and continue to whip until incorporated.
Prior to serving, remove the flans from the refrigerator and place them in a small pan of very warm water for approximately 5 minutes. Run a small paring knife around the rim of each. Invert a plate over each ramekin and flip over. Shake the ramekin slightly if needed, to make the flan release onto plate. Top with whipped cream. Drizzle a small amount of honey over the top, and dust with fresh grated nutmeg. Garnish with a sprig of fresh mint.
A warm cup of chai with cream and honey makes a lovely accompaniment, as does hot cider, with or without a splash of brandy…
Cheers!
