Persimmon season comes late and ends far too soon, but leaves behind a treasured stash in our freezer. Inevitably some of the persimmons become overripe: heavy with sugar and deeply colored. We blitz these in the food processor then freeze the pulp in 1/2 cup measures. It is so handy for treats like this custard.
The original recipe that inspired this one is online. I followed it only to realize the writer had some components seriously wrong. So, no link. This is a total re-write and it works. Not only does it work, but it gets great reviews from the happy folks who dine at our table.
This recipe can be doubled, quadrupled. Make plenty! Make some to enjoy at breakfast. Forego the whipped cream and just drizzle a little heavy cream over the custard tops.
Persimmon Custard Ingredients
1/2 cup persimmon puree
1/2 cup heavy cream
1/2 cup cane sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/8 teaspoon freshly ground nutmeg
1 teaspoon vanilla
1 tablespoon freshly squeezed lemon juice
3 large fresh eggs
Maple Cream Ingredients
1/2 cup heavy cream
3 tablespoon maple syrup
1 teaspoon lemon zest
Persimmon Custard Steps
In a medium sized mixing bowl place the persimmon pulp, cream, sugar, spices, vanilla, and lemon juice,
Using a wire whisk or immersion blender, mix the ingredients until smooth and thoroughly blended.
Add the eggs one at a time, mixing well with each egg addition.
Divide the mixture equally among four 8-ounce buttered custard cups.
Place the cups in a deep-sided baking dish. Pour enough hot water into the baking dish to bring the water level halfway up the sides of the custard cups. Keep the water out of your custard, of course.
Cover the pan loosely with foil and place it in a 350 degree oven. Bake until the custards are set, about 30 to 40 minutes,
Remove the pan from the oven and then remove the custard cups from the pan for cooling. This custard is lovely when warm, not so enjoyable when hot. As the custard cools, the texture firms to what you associate with custard.
While the custard cools, prepare your maple cream. Whip the chilled cream in a chilled bowl until it begins to form soft peaks. Continue to whip while drizzling on the maple syrup. When the cream is whipped to the stiffness of your liking, fold in the lemon zest with a spatula. If you add the lemon zest while the mixer is running, most of the zest will end up stuck to the beater.
To serve, place a generous spoonful of maple cream on each custard and garnish with bits of fresh orange slice.
If you are not using the custards immediately, allow them to cool and then cover each custard cup with plastic wrap to prevent the custard from forming a tough coating. Refrigerate for up to four days. Leftover maple cream can be stored in a tightly closed container in the refrigerator and then re-whipped to get the fluff back.