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

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

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.