Persimmon Creme Brulee

I’ve been determined to work with persimmons this year in an effort to expand my horizons. I took inspiration from a pumpkin creme brûlée recipe to create this persimmon creme brûlée on my own. I think it turned out pretty well and I’m definitely a new persimmon lover!


1 1/2 cups heavy cream

1/2 cup whole milk

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon ginger

4 egg yolks

1/2 cup granulated sugar

1/4 cup freshly pureed persimmon (about 1 persimmon, can use Fuyu or Hachiya)

1/3 cup coarse sugar or raw sugar



  1. Preheat the oven to 300 degrees Fahrenheit
  2. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, and ginger, over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to cool for 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the persimmon puree.
  3. Press mixture through a fine mesh sieve to remove any lumps and ensure silky texture (this step can be omitted if you prefer a more rustic texture to the creme brulee)
  4. Pour the mixture into ovenproof ramekins until nearly full and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools. If you are using larger ramekins, the cook time may increase up to 50-60 minutes.
  5. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
  6. When ready to serve, preheat a broiler to very hot or prepare your kitchen/creme brulee torch. Uncover the chilled custards. Coat the top of each custard with a layer of coarse sugar. Repeat until all the custards are coated. Place the ramekins on a baking sheet or roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute.
  7. To create the persimmon rosette, thinly slice 1 persimmon into crescents and arrange around the edge of the ramekin making sure to overlap each slice about 1/3 of the way over the other. Repeat in concentric circles working inwards until entire custard is covered

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