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1
Preheat the oven to 350 degrees F.
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2
In a large mixing bowl, combine 1/2 cup sugar with cinnamon, coriander, and nutmeg.
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3
Using an electric mixer at moderate speed, being mixing, adding the eggs one by one.
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4
Then add the persimmon pulp until the mixture holds together.
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5
Add the evaporated milk, vanilla, and lemon juice, and mix until the batter is smooth.
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6
Set aside.
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7
In a heavy-bottomed saucepan, combine the remaining 3/4 cups of sugar with water and cook over medium heat until the mixture caramelizes, about 10 minutes.
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8
When the sugar has caramelized, immediately remove from the heat to stop cooking.
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9
Assemble four (6 to 8-ounce) ramekins or custard cups.
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10
Wearing an oven mitt on the hand that holds the saucepan, carefully pour a little caramel into the bottom of each ramekin.
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11
Then pour about 1/3 cup of persimmon batter on top of the caramel.
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12
Set the prepared ramekins in a deep-sided baking dish and pour enough water around them to reach halfway up the sides.
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13
Cover the baking dish with foil and bake for 30 to 40 minutes, or until the flans are set.
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14
Remove from the oven and set aside to cool.
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15
Refrigerate each flan, covered with plastic wrap, to set.
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16
Just before serving, whip the cream in a medium bowl until it forms soft peaks.
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17
Blend in the honey, then whip again.
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18
Set aside.
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19
Remove the flans from the refrigerator and run a small paring knife around the rim of each.
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20
Hold a dessert plate over the top of each ramekin and invert so that the flan and caramel are positioned in the center of each plate.
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21
Place a dollop of honeyed whipped cream on each portion and serve.
