Persimmon Crème Brûlée (Printable)
Silky custard with sweet persimmon beneath a 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
# Directions:
01 - Preheat oven to 300°F. Arrange four 6 oz ramekins in a deep baking dish.
02 - Combine persimmon pieces, 2 tablespoons sugar, and lemon juice in a blender. Process until completely smooth.
03 - Distribute persimmon puree evenly among ramekins, spreading into a thin layer at the bottom.
04 - Combine cream and milk in a saucepan over medium heat. Bring to just steaming, watching carefully to prevent boiling. Remove from heat.
05 - Whisk egg yolks, 1/4 cup sugar, vanilla, and salt in a mixing bowl until pale and slightly thickened.
06 - Gradually pour hot cream mixture into egg yolks while whisking continuously to prevent curdling.
07 - Pour custard through a fine mesh sieve into a clean pouring jug to remove any cooked egg bits.
08 - Gently pour strained custard over the persimmon puree in each ramekin.
09 - Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
10 - Bake for 35-40 minutes until custards are just set with a slight wobble in the center.
11 - Remove ramekins from water bath. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
12 - Sprinkle 1 teaspoon sugar evenly over each chilled custard. Use kitchen torch to melt and caramelize sugar until golden and crisp, or broil for 1-2 minutes.
13 - Let brûlée stand for 3-5 minutes to allow caramelized sugar to harden before serving.
# Expert Hints:
01 -
- The persimmon layer adds a fruity brightness that cuts through the rich custard perfectly
- Guestes will think you spent hours on something that mostly bakes itself
02 -
- The water bath is non negotiable, it prevents the eggs from scrambling and keeps the texture silky
- Room temperature egg yolks blend into warm cream much more smoothly than cold ones do
03 -
- Tap the side of your ramekin gently after adding the persimmon layer to release any air bubbles
- A pinch of cardamom in the persimmon puree adds a warm spiced note that friends always ask about