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.
Recipe by Cooking Light December 1999
Recipe Summary test
282 calories; calories from fat 24%; fat 7.4g; saturated fat 4.2g; mono fat 2.2g; poly fat 0.3g; protein 6.8g; carbohydrates 49.2g; fiber 1.1g; cholesterol 65mg; iron 0.5mg; sodium 145mg; calcium 89mg.