Persimmons are a delicious treat that are easy to grow and prepare for use in a variety of dishes. One of the best ways to use this is to prepare a flan. With a few simple ingredients and a bit of patience, you can create a smooth, creamy custard that is infused with the sweet flavor of .

To make a persimmon flan, you will need 2 cups of ripe persimmons (peeled and pureed), 1 cup of sugar, 4 large eggs, 2 cups of heavy cream, and 1 teaspoon of cinnamon. You will also need a 9-inch flan mold or a similar baking dish that can be left unmolded.

To begin, preheat your oven to 350 degrees Fahrenheit. You will also need to prepare a water bath for your flan. To do this, place your flan mold or baking dish in a larger baking pan and fill the larger pan with enough boiling water to come halfway up the sides of the mold.

Next, combine the sugar and cinnamon in a small bowl and set aside. In a large mixing bowl, whisk together the eggs and persimmon puree until well combined. Slowly add the sugar mixture to the egg mixture, whisking continuously. Add the heavy cream and whisk until well combined.

Once your custard is mixed, pour it into your prepared flan mold or baking dish. Tap the dish lightly on a countertop to release any air bubbles and smooth the surface with a spatula.

Carefully transfer the pan to the preheated oven and bake for approximately 45-50 minutes. The flan should be set but still slightly jiggly in the center when done. Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours.

To serve, run a knife around the edges of the flan to loosen it from the mold. Invert the flan onto a serving plate and garnish with whipped cream, if desired.

Persimmon flan is a beautiful and elegant dessert that is perfect for entertaining or for a special occasion. The rich, creamy custard is a lovely contrast to the sweet, fruity flavor of the persimmons. Try this recipe for your next dinner party or holiday gathering and impress your guests with this delicious and unique dessert.

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