Persimmon Flan

recipe
Available from October through February, persimmons are shaped like tomatoes and are orange-red in color. They should be extremely ripe for this recipe, as they're puréed and mixed into the flan mixture.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 282
Caloriesfromfat 24 %
Fat 7.4 g
Satfat 4.2 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 6.8 g
Carbohydrate 49.2 g
Fiber 1.1 g
Cholesterol 65 mg
Iron 0.5 mg
Sodium 145 mg
Calcium 89 mg

Ingredients

1 1/2 cups sugar, divided
1/4 cup water
2 ripe persimmons, peeled and quartered (about 10 ounces)
2 tablespoons all-purpose flour
1 (8-ounce) block 1/3-less-fat cream cheese
3 large egg whites
2 large eggs
2 cups 2% reduced-fat milk
1/2 cup pomegranate seeds
24 thin slices peeled ripe persimmon (about 4 persimmons)

Preparation

Combine 1 cup sugar and water in a small, heavy saucepan over medium-high heat. Cook until sugar dissolves; stir as needed to dissolve sugar evenly. Cook 9 minutes or until golden. Immediately pour into a 9-inch round cake pan, tipping quickly until sugar coats bottom of pan.

Place persimmon quarters in a food processor; process until smooth, scraping sides of bowl once.

Preheat oven to 350°.

Combine 1/2 cup sugar and flour. Beat cream cheese at medium speed of a mixer until smooth. Add flour mixture; beat until well-blended. Add egg whites and eggs; beat well. Gradually add milk and 1/2 cup persimmon puree; beat well. Pour batter into prepared cake pan. Place cake pan in a broiler pan; add hot water to broiler pan to a depth of 1 inch. Bake at 350° for 1 1/2 hours or until a knife inserted in center comes out clean. Remove cake pan from pan; cool completely on a wire rack. Cover and chill 8 hours.

Loosen edges of flan with a knife or rubber spatula. Place a serving plate, upside down, on top of pan; invert flan onto plate. Drizzle any remaining caramelized syrup over flan. Sprinkle with pomegranate seeds; garnish with persimmon slices.

Note:

December 1999
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