Easy Persimmon Crème Brûlée (Printable Version)
A silky French dessert with sweet persimmon puree and crisp caramelized sugar topping.
# 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 Steps:
01 - Preheat your oven to 300°F. Set 4 ramekins (6 oz each) in a deep baking dish.
02 - In a blender or food processor, combine persimmon pieces, 2 tablespoons sugar, and lemon juice. Blend until completely smooth.
03 - Divide the persimmon puree evenly among the ramekins, spreading it into a thin layer.
04 - In a saucepan, heat the cream and milk over medium heat until just steaming—do not boil. Remove from heat.
05 - In a mixing bowl, whisk egg yolks, 1/4 cup sugar, vanilla, and salt until pale and slightly thickened.
06 - Slowly pour the hot cream mixture into the yolks, whisking constantly to avoid curdling.
07 - Strain the custard through a fine mesh sieve into a pouring jug.
08 - Pour the custard gently over the persimmon puree in the ramekins.
09 - Pour hot water into the baking dish to reach halfway up the sides of the ramekins.
10 - Bake for 35–40 minutes, or until the custards are just set but still slightly wobbly in the center.
11 - Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours or overnight.
12 - Before serving, sprinkle 1 teaspoon sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp golden crust. Alternatively, broil under a hot grill for 1–2 minutes.
13 - Let the brûlée sit for 3–5 minutes before serving.
# Helpful Tips:
01 -
- The persimmon layer adds this incredible fruity brightness that cuts through all that rich custard
- It looks ridiculously impressive but comes together faster than you'd expect
- The texture contrast between silky custard and crunchy sugar is absolute perfection
02 -
- The water bath is nonnegotiable because direct heat causes eggs to scramble and custard to curdle
- Room temperature ingredients blend together seamlessly while cold ones can separate or curdle
- Overbaking creates a grainy, chalky texture instead of that luxurious silkiness
03 -
- A pinch of cardamom or cinnamon in the persimmon puree adds warmth without overpowering the fruit
- Make sure your ramekins are completely dry before adding the sugar or it won't caramelize evenly