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Crème brûlée with persimmon

A surprising twist on crème brûlée, topped with sweet persimmon.

Requirements for approximately 2 crème brûlées.

The persimmon is a fruit with a smooth, orange to deep red skin and a sweet, juicy pulp. It is often eaten raw and is rich in vitamins A and C. The taste of persimmon is sweet and juicy, with hints of honey and vanilla, and can range from subtle to intense sweetness depending on ripeness. Persimmons are a popular fruit in many parts of the world and are often used in salads, desserts, and jam.

Ingredients

180mlCream
2units.itemsEgg yolks
Vanilla extract
pinch of salt
100gFine sugar
1units.itemskaki
Cane sugar

Preparation

  1. Heat the cream.
  2. Whisk the egg yolks with sugar and salt using a whisk.
  3. Gradually add a little of the warm cream and mix well.
  4. Add the rest of the cream and a little vanilla extract.
  5. Scoop out the flesh of the persimmon and chop finely (or mash).
  6. Divide this among the crème brûlée dishes.
  7. Pour the cream mixture over the persimmon.
  8. Place the dishes in a bain-marie in an oven at 165°C for 40 minutes.
  9. Let cool completely.
  10. Sprinkle with cane sugar and caramelize the sugar with a blowtorch.