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1
Put a rack in the center of the oven; preheat the oven to 275 degrees.
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2
Grease four 6-ounce-capacity individual souffle dishes.
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3
Set them aside with a shallow baking pan large enough to hold them.
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4
Bring a kettle of water to boil.
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5
Put the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl.
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6
Stir well.
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7
Put the persimmon pulp, egg, egg yolks, cream and milk in a 1-qt bowl.
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8
Whisk until smooth and flowing.
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9
Add the dry ingredients and stir until smooth.
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10
Divide the mixture among the prepared dishes.
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11
Top with the pecans, dividing them equally.
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12
Place the dishes in the baking pan.
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13
Balance the pan on the edge of the oven rack and carefully pour the boiling water into the pan to reach halfway up the sides of the dishes.
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14
Gently slide the pan into the center of the oven.
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15
Bake until the pudding has risen and cracked slightly on the surface, about 40 minutes.
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16
A toothpick inserted in the center will come out moist but not wet.
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17
The pudding should not be firm.
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18
Use a spatula to transfer the dishes from the water to a wire rack for at least an hour before serving.
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19
Slightly sweetened cinnamon-flavored whipped cream or vanilla ice cream, for serving.
