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

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Yield:
10 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

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.
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