Sweet Pumpkin Persimmon Ginger Crème Brûlée
This Sweet Pumpkin Persimmon Ginger Crème Brûlée is a silky, elegant fall dessert with sweet pumpkin persimmons, fresh ginger, and rich cream. Each custard is finished with a thin layer of caramelized sugar for that satisfying crackly topping.
Equipment
- 8 crème brûlée ramekins
- Roasting Pan
- Medium saucepan
- Blender
- Fine-Mesh Sieve
- Cheesecloth
- Kitchen torch
Ingredients
- 4 small Sweet Pumpkin Persimmons peeled and cubed
- 2 cups heavy whipping cream
- ½ inch piece fresh ginger peeled
- 8 large egg yolks
- 6 tablespoons granulated sugar
- 8 tablespoons coarse sugar for topping
Instructions
- Heat cream, persimmons, and ginger in a saucepan over medium heat until just simmering. Remove from heat, cover, and steep for 30 minutes.
- Remove the ginger and blend the persimmon-cream mixture until completely smooth.
- Whisk egg yolks and granulated sugar until smooth. Slowly whisk in the warm cream mixture.
- Strain the custard through a cheesecloth-lined fine-mesh sieve for an especially smooth texture.
- Preheat oven to 300°F (150°C). Divide custard among 8 ramekins placed in a roasting pan. Pour hot water into the pan until it reaches halfway up the ramekins.
- Bake for 20–25 minutes, until the custards are set around the edges but still slightly jiggly in the center.
- Carefully remove ramekins from the water bath and cool completely. Cover and refrigerate for at least 2 hours, or up to 2 days.
- Sprinkle about 1 tablespoon coarse sugar over each custard. Torch until melted and golden brown, then let stand for a few minutes until the sugar hardens into a crisp shell.
Notes
- Use ripe persimmons: They should be soft and sweet but not fermented or overly mushy.
- Strain the custard: This removes remaining fruit pulp and helps create a silky crème brûlée.
- Don't overbake: The centers should still have a gentle jiggle when removed from the oven.