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Persimmon Creme Brulee

This Persimmon Crème Brûlée blends ripe persimmons into a silky vanilla custard before finishing each ramekin with a crisp caramelized sugar shell. It’s an elegant make-ahead fall dessert that’s perfect for Thanksgiving, holiday dinners, and seasonal entertaining
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Ingredients

  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 small ripe persimmons peeled and cubed
  • 4 large egg yolks
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 4 teaspoons granulated sugar for brûlée topping

Instructions

  • Combine the heavy cream, vanilla, and persimmons in a medium saucepan. Heat over medium heat until the cream just begins to simmer. Do not boil.
  • Remove from the heat and let cool for about 15 minutes. Transfer the mixture to a blender or food processor and blend until completely smooth.
  • Preheat the oven to 300°F. Arrange four 6-ounce ramekins in a roasting pan or deep baking dish.
  • In a medium bowl, whisk the egg yolks, 3 tablespoons sugar, and salt until smooth.
  • Slowly pour the warm persimmon cream into the egg yolks while whisking constantly.
  • For an extra-smooth custard, pour the mixture through a fine-mesh strainer into a measuring cup or bowl.
  • Divide the custard evenly among the ramekins.
  • Place the roasting pan on the middle oven rack. Carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins.
  • Bake for 35–40 minutes, or until the edges are set but the centers still have a slight jiggle.
  • Carefully remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.
  • Just before serving, sprinkle about 1 teaspoon sugar evenly over each custard.
  • Using a kitchen torch, caramelize the sugar until bubbling and deep golden brown. Let stand for 1–2 minutes, until the sugar hardens into a crisp shell.

Notes

  • Use very ripe persimmons for the best flavor and natural sweetness. The fruit should be soft and sweet rather than firm and underripe.
  • Either Fuyu or Hachiya persimmons can work, but Hachiya must be completely ripe and very soft before using. An underripe Hachiya can be extremely astringent.
  • Straining the custard after blending is optional but gives the crème brûlée an especially smooth, silky texture.
  • Don’t overbake the custard. The centers should still jiggle slightly when you remove them from the oven; they will continue to set as they cool.
  • A kitchen torch gives you much more control than a broiler. If using a broiler, watch the custards constantly because the sugar can go from caramelized to cremated surprisingly fast. 
  • Add the brûlée topping just before serving. Refrigerating the dessert after caramelizing the sugar will eventually soften that glorious crackly shell.
  • The custards can be prepared and refrigerated up to 2 days ahead, making this an excellent make-ahead fall dessert.