Persimmon Flan Recipe

Name: Persimmon Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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)

Servings: persons

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)

1
Combine 1 cup sugar and water in a small, heavy saucepan over medium-high heat. Cook until sugar dissolves; stir as needed to dissolve sugar evenly. Cook 9 minutes or until golden. Immediately pour into a 9-inch round cake pan, tipping quickly until sugar coats bottom of pan.
2
Place persimmon quarters in a food processor; process until smooth, scraping sides of bowl once.
3
Preheat oven to 350u00b0.
4
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 350u00b0 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.
5
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups sugar, divided, 1/4 cup water, 2 ripe persimmons, peeled and quartered (about 10 ounces), 2 tablespoons all-purpose flour, and more.

Yes, Persimmon Flan falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persimmon Flan

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