Persimmon Custard
Author: Mary Saylor
Recipe type: dessert
Prep time:
Cook time:
Total time:
Serves: 5
- 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.
Recipe by Fit and Fed at http://fitandfed.net/2011/12/08/light-persimmon-custard-non-dairy/
2.2.8