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.
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.
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