Persimmon Custard
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5
With warm spices, sweet but mild-tasting persimmon, and a little maple syrup, this tastes a lot like pumpkin pie, but much lighter.
  • 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
  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.
Recipe by Fit and Fed at