Creamy Baked Custard with Caramelised Persimmon
What a wonderful time of year it is when persimmons are in season. Persimmons are a beautiful orange fruit with a sweet honey flavour. There are two types of the fruit: the heart shaped Hachiya, which needs to be completely soft before it can be eaten, and the smaller and flatter Fuyu (my favourite), which can be eaten hard, and is absolutely delicious. Below is a picture of the Fuyu persimmon.
I enjoy eating persimmons but hadn't thought of using them in cooking until last weekend when my boyfriend and I treated ourselves to a persimmon cream filled doughnut from Bombolini at the Capital Region Farmers Markets. And it was really good. Enter creamy baked custard with caramelised persimmon. This is a really lovely Winter dessert (or afternoon tea), the caramelised persimmons add sweetness and richness to the silky baked custard which is not very sweet on its own.
What you need: (makes 5)
5 ramekins
4 eggs
3 cups milk
2 tablespoons honey
nutmeg
2 persimmons
2 tablespoons butter
3 teaspoons brown sugar (could also use honey)
What you do:
1. Preheat oven to 150° C.
2. Whisk together eggs, milk and honey until completely mixed. Pour into 5 ramekins, or tea cups work well too. Sprinkle with nutmeg.
3. Half fill a large baking dish with hot water, and place ramekins in the baking dish.
4. Carefully place in the oven, bake for 50 minutes - 1 hour. When a knife comes out clean, the custard is ready. Remove from oven when ready.
Tea cups filled with creamy baked custard (I couldn't resist but to try) in the baking dish hot water bath.
5. Peel and slice the persimmons.
6. Heat a frypan on low - medium heat, and add butter. When melted, add the sugar and stir, then place the sliced persimmon in the pan. Cook until the persimmons are soft.
Caramelised persimmons in the fry pan.
7. To serve place a few slices of the caramelised persimmons on the baked custard and add a spoonful of the carmel sauce, and enjoy!
