Light Persimmon Custard (non-dairy)

by Mary on December 8, 2011

 

two hachiya persimmons on placemat

hachiya persimmons

My friend left town and gave me her orphan produce, including these two Hachiya persimmons. Hachiyas are not ripe and sweet until they’re extremely soft, which these were. Persimmons are a backyard or farmer’s market fruit in the fall in California but I rarely see them here in Seattle. Chef John Folse’s Persimmon Custard provided inspiration, though I made something quite different. My dessert has a high percentage of fruit and is like a crustless, much lighter and fluffier version of pumpkin pie. The family gave it thumbs up. Here’s the recipe:

Persimmon Custard
 
Prep time
Cook time
Total time
 
With warm spices, sweet but mild-tasting persimmon, and a little maple syrup, this tastes a lot like pumpkin pie, but much lighter.
Author:
Recipe type: dessert
Serves: 5
Ingredients
  • 1 cup persimmon pulp, about 2 ripe Hachiya persimmons
  • 2 egg yolks
  • 2 cups unsweetened soy milk
  • ¼ cup maple syrup
  • ⅛ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ½ tsp. vanilla
Instructions
  1. Preheat oven to 350.
  2. Cut persimmons in half, scoop out pulp.
  3. Put persimmon pulp in blender.
  4. Break eggs, draining whites into a separate bowl to use for another purpose.
  5. Add egg yolks, soy milk, maple syrup, and spices to blender, blend.
  6. Pour mixture into ramekins, place ramekins in a 9 x 13 baking dish.
  7. Fill the baking dish with water to ⅔ of the way up the outside of the ramekins.
  8. Very carefully, without sloshing, put the baking dish into the oven.
  9. Cook until mostly firm, about one hour, knife in center still will not come out clean.

 

persimmon custard poured into the ramekins

And the final result:

persimmon custard shown in white ramekin with spoon

baked persimmon custard

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