Easy Persimmon Crème Brûlée (Print)
Silky persimmon custard with crisp caramelized topping for an elegant French-inspired dessert experience.
# What You Need:
→ Persimmon Base
01 - 2 ripe Fuyu persimmons, peeled and roughly chopped
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon lemon juice
→ Custard
04 - 1 cup heavy cream
05 - 1/2 cup whole milk
06 - 4 large egg yolks
07 - 1/4 cup granulated sugar
08 - 1 teaspoon pure vanilla extract
09 - 1/8 teaspoon fine sea salt
→ Topping
10 - 4 teaspoons granulated sugar
# How to Make:
01 - Preheat oven to 300°F. Arrange 4 ramekins (6 oz each) in a deep baking dish.
02 - Combine persimmon pieces, 2 tablespoons sugar, and lemon juice in blender or food processor. Blend until completely smooth.
03 - Divide persimmon puree evenly among ramekins, spreading into a thin layer on bottom.
04 - Heat cream and milk in saucepan over medium heat until just steaming. Do not boil. Remove from heat.
05 - Whisk egg yolks, 1/4 cup sugar, vanilla, and salt until pale and slightly thickened.
06 - Slowly pour hot cream mixture into yolks while whisking constantly to prevent curdling.
07 - Pour custard through fine mesh sieve into a pouring jug to remove any lumps.
08 - Gently pour strained custard over persimmon puree in ramekins.
09 - Pour hot water into baking dish until it reaches halfway up sides of ramekins.
10 - Bake for 35-40 minutes until custards are just set but still slightly wobbly in center.
11 - Remove ramekins from water bath. Cool to room temperature, then refrigerate at least 2 hours or overnight.
12 - Sprinkle 1 teaspoon sugar evenly over each custard. Use kitchen torch to caramelize until crisp golden crust forms. Alternatively, broil 1-2 minutes under hot grill.
13 - Let brûlée sit for 3-5 minutes before serving to allow sugar crust to harden.
# Expert Advice:
01 -
- The persimmon layer adds this gorgeous sunset hue beneath the caramelized top that makes everyone reach for their phone cameras
- Unlike traditional crème brûlée, the fruit puree keeps the custard feeling lighter and less cloyingly rich
02 -
- The water bath is nonnegotiable—without it, your custards will curdle and develop a grainy texture that no amount of burnt sugar can hide
- Let the brûlée rest for 5 minutes after torching so the sugar has time to harden into that satisfying crack
03 -
- Chill your ramekins in the freezer for 15 minutes before adding the sugar topping—it helps the caramel set faster and more evenly
- Use a kitchen torch instead of the broiler for more control over the caramelization