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1
A day ahead, make the persimmon puree.
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2
Put all ingredients for the puree in a large saucepan and bring to a boil over medium heat; cook for 3 to 4 minutes if fruit is very ripe and soft, up to 10 minutes if less ripe.
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3
Pour into a glass bowl, cover, and refrigerate overnight.
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4
Puree in a food processor and pass through a sieve to remove solids.
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5
The next day, make the custard.
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6
Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside.
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7
Place sugar, cinnamon, and vanilla in bowl of an electric mixer and blend while adding eggs, one at a time, then persimmon puree. Blend in piloncillo mixture and lemon juice.
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8
Preheat oven to 350F degrees.
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9
In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325F to 355F degrees on a candy thermometer.
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10
Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups.
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11
Let cool briefly, then pour custard on top. Place cups in a water bath, cover with foil, and bake until a knife inserted in center of custard comes out clean, about 45 minutes.
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12
Chill before unmolding.
