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  • Writer's pictureBobbi Jo Lathan

Jack’s Persimmon Crème Brûlée

Updated: Dec 31, 2023


Persimmon creme brulee

He truly was a Jack-of-all-trades. He helped me put together my cookbook, designed the set for my Food Musical, and created all the posters for my cooking classes and book signings. He was a good friend. And honey,  persimmons were his field of expertise. So, I know you’re just gonna love this recipe for Persimmon Crème Brûlée. It’s easy and fun to make, especially when it comes to firing up the blowtorch! Thank you, Jack!!!

Jack's Persimmon Crème Brûlée

Recipe by: Bobbi Jo Lathan

Recipe type: Dessert

Serves: 4


PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

INGREDIENTS


4 Egg yolks (beaten)

½ cup Sugar (plus one tablespoon -for each ramekin- of fine sugar for carmelization)

2 ½ cups Heavy cream

½ cup Persimmon pulp

1 teaspoon Vanilla extract

4-6 ramekins (bake-proof)

INSTRUCTIONS

  1. Preheat oven to 300° F

  2. Beat the egg yolks, ½ cup of sugar, vanilla and persimmon pulp until thick.

  3. Pour your heavy cream into a saucepan and heat until it’s hot-not boiling. It should coat the back of a spoon, then it’s ready.

  4. Take it off the heat.

  5. Stir the cream mixture into the egg yolk mixture, a little at a time, and beat ‘til mixed.

  6. Now, place the ramekins into a deep baking pan and carefully pour custard mixture into ramekins until almost full.

  7. Boil a little pot of water and pour the boiling water into the baking pan until it goes about halfway up the sides of the ramekins.

  8. Bake in your preheated oven for 30 minutes.

  9. Remove from the oven and from the pan, cool, and then refrigerate until firm (at least one hour).

  10. Before you serve, sprinkle a tablespoon of the fine sugar on top of each ramekin and heat with a blowtorch until the sugar caramelizes.

  11. Let them to sit at room temperature for a minute or so until the top hardens and serve ‘em up. YUM!

NOTES

The persimmon you want to use for this recipe is the Hachiya. The persimmon is bright orange and acorn-shaped. The pulp when ripe is a deep orange-red color and very soft.


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