Best 5 Persimmon Flan Recipes

PERSIMMON FLAN

Steps:

• In a 2 quarts microwave proof bowl mix cinnamon, vanilla, condensed milk and use the can to measure water scrapping the leftover from can. Microwave in HI for 4 min or until boil.
• Remove milk mixture from microwave and sit in a bowl of ice to cool down. Add persimmon pulp, stir well. Save.
• In another bowl bit the eggs and mix in the cold milk mixture.
• Pour the sugar in a hot pan to make caramel. Once it is light golden color pour it in the bottom of a flan mold or individual molds.
• Using a strainer empty the eggs/milk blend inside the mold.
• In a 350F preheated oven cook the flan with a water bath until it is firm in the center. Time depends on ovens and mold option

PERSIMMON TART

Steps:

• Pastry: Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough). Shape dough into a flat disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour and up to 1 day.
• On a lightly floured surface, roll dough out to a 12-inch round (a scant 1/4 inch thick). Transfer to an 11-by-1-inch fluted tart pan; trim flush with edges. Prick dough all over with the tines of a fork. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350°F. Bake until crust is dry and golden, about 25 minutes. Let cool completely on a wire rack.
• Filling: Meanwhile, thoroughly clean and dry persimmons; remove tops and cores. Coarsely chop and press through a medium-mesh sieve or chinois strainer, or process through a food mill, discarding any solids left behind. (You should have 1 3/4 cups.)
• In a small saucepan, combine cream, cinnamon, star anise, clove, cardamom, and peppercorns. Bring to a bare simmer over medium-high heat. Cover, remove from heat, and let stand 1 hour. Strain through a fine-mesh sieve into a large bowl (discarding solids). Whisk in persimmon purée, brown sugar, whole eggs and yolks, ginger, nutmeg, and salt until smooth. Transfer filling to cooled crust.
• Bake until filling is puffed slightly and set along edges but still wobbly in the center (it will continue to set as it cools), 35 to 45 minutes. Let cool completely on wire rack, about 2 hours. Transfer to a cake plate or stand. Sprinkle top evenly with half of granulated sugar, and wave a kitchen torch over sugar until it's golden brown. Let cool until crisp, 2 to 3 minutes. Repeat with remaining granulated sugar. Lightly dust edges of tart with confectioners' sugar; serve.

PERSIMMON PUDDING

Steps:

• Heat oven to 325 degrees and butter a 2-quart baking dish. Purée persimmons in a food processor or blender until smooth. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp).
• Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
• In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
• Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.

PERSIMMON CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
• Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.

PERSIMMON FLAN

Steps:

• A day ahead, make the persimmon puree.
• Put all ingredients for the puree in a large saucepan and bring to a boil over medium heat; cook for 3 to 4 minutes if fruit is very ripe and soft, up to 10 minutes if less ripe.
• Pour into a glass bowl, cover, and refrigerate overnight.
• Purée in a food processor and pass through a sieve to remove solids.
• The next day, make the custard.
• Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside.
• Place sugar, cinnamon, and vanilla in bowl of an electric mixer and blend while adding eggs, one at a time, then persimmon purée. Blend in piloncillo mixture and lemon juice.
• Preheat oven to 350F degrees.
• In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325F to 355F degrees on a candy thermometer.
• Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups.
• Let cool briefly, then pour custard on top. Place cups in a water bath, cover with foil, and bake until a knife inserted in center of custard comes out clean, about 45 minutes.
• Chill before unmolding.