Persimmon Flan

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 24%
  • Fat: 7.4g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.8g
  • Carbohydrate: 49.2g
  • Fiber: 1.1g
  • Cholesterol: 65mg
  • Iron: 0.5mg
  • Sodium: 145mg
  • Calcium: 89mg

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

  1. 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.
  2. Place persimmon quarters in a food processor; process until smooth, scraping sides of bowl once.
  3. Preheat oven to 350°.
  4. 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.
  5. 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.
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