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:
- 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
- Preheat oven to 350.
- Cut persimmons in half, scoop out pulp.
- Put persimmon pulp in blender.
- Break eggs, draining whites into a separate bowl to use for another purpose.
- Add egg yolks, soy milk, maple syrup, and spices to blender, blend.
- Pour mixture into ramekins, place ramekins in a 9 x 13 baking dish.
- Fill the baking dish with water to ⅔ of the way up the outside of the ramekins.
- Very carefully, without sloshing, put the baking dish into the oven.
- Cook until mostly firm, about one hour, knife in center still will not come out clean.
And the final result: