Recipe Archives->Desserts Pudding->Persimmon Flan

Persimmon Flan
10 servings 
                                                                               
1 1/2 cups sugar, divided
1/4 cup water
2 ripe persimmons, peeled and quartered (about 10 ounces)
2 tablespoons all-purpose flour
1 (8-ounce) block 1/3-less-fat cream cheese
3 large egg whites
2 large eggs
2 cups 2% reduced-fat milk
1/2 cup pomegranate seeds
24 thin slices peeled ripe persimmon (about 4 persimmons)

Combine 1 cup sugar and water in a small, heavy saucepan over
medium-high heat. Cook until sugar dissolves, stirring occasionally.
Cook 9 minutes or until golden. Immediately pour into a 9-inch round
cake pan, tipping quickly until sugar coats bottom of pan.

Place persimmon quarters in a food processor; process until smooth,
scraping sides of bowl once.

Preheat oven to 350 degrees.

Combine 1/2 cup sugar and flour. Beat cream cheese at medium speed
of a mixer until smooth. Add flour mixture; beat until well-blended.
Add egg whites and eggs; beat well. Gradually add milk and 1/2 cup
persimmon puree; beat well. Pour batter into prepared cake pan.
Place cake pan in a broiler pan; add hot water to broiler pan to a
depth of 1 inch. Bake at 350 degrees for 1-1/2 hours or until a
knife inserted in center comes out clean. Remove cake pan from pan;
cool completely on a wire rack. Cover and chill 8 hours.

Loosen edges of flan with a knife or rubber spatula. Place a serving
plate, upside down, on top of pan; invert flan onto plate. Drizzle
any remaining caramelized syrup over flan. Sprinkle with pomegranate
seeds; garnish with persimmon slices.

Printable version: persimmon-flan.txt.