Persimmon creme brulee is soft, silky, sweet, and takes less than 15 minutes of prep time. With less than five main ingredients, 2 minutes of blending, and 30 minutes of baking, you have a fabulous tasting dessert to impress your guests. Don’t try this if you are not a fan of persimmon. The flavor does come through in every bite. And this is why I love this dessert as I am a big fan of persimmon.

I have not used cornstarch, agar-agar, or gelatin to thicken the Brulee. The pureed fruit is thick enough to hold it after baking. I apologize for not trying this dessert out without eggs. I do not know what would work in place of egg in this recipe.

The making of the dessert itself is not time-consuming. The only part that takes time is baking and setting time in the refrigerator.

Do not expect the persimmon creme brulee to be similar to the original Brulee recipe. The pureed fruit alters the textures to almost like a pudding consistency. I have purposely shortened the baking time to avoid overcooking the fruit and keep the creme brulee in a semi-solid consistency.

This recipe is without any spices. I like the way it tastes subtle yet rich. If you want to make it spicy, you can add ginger, cinnamon, nutmeg, and spice seasonings. Keep a close eye on the temperature and the baking time after adding the extra seasoning, as it might make the batter for Brulee slightly thicker.

Details of the Recipe Ingredients:

1. I have used Fuyu persimmon. One trick to getting a good-tasting persimmon creme brulee is to use overripe persimmons. Sometimes the store-bought persimmons are still not ripe. It is best to let it mature until it is entirely soft outside. If it takes a long time to ripe, I keep the persimmons in the rice bag to help it ripen faster.
2. Lactose-free cream is a good substitution if you cannot consume heavy cream. I have not tried this recipe with milk alternatives like soy or almond. 

Ingredients, Alternatives, and Tips:

1. Persimmon (fruit) Creme Brulee is a simple recipe that tastes good when other elements do not replace the components.
2. Some egg replacers might not work for this recipe as egg gives the texture for creme brulee. 
3. Sugar replacements like zero-calorie sweetener, erythritol, Stevia, and monk fruit extract might work. I have not tried replacing white granulated sugar with other types of sugar.

Main Steps of the Recipe:

1. Blending: Blending all the ingredients in a blender (persimmon, egg, vanilla extract, sugar, and heavy cream)
2. Baking: Preparing the water bath and ramekins. Baking @ 325 F for 35 minutes.
3. Refrigerating: Refrigerating for at least 2 hours after baking the creme brulee.
4. Caramelizing the Sugar: Caremlizing the sugar to pour on the creme brulee.

Process Instructions:

Pour the prepared blended puree into the ramekins and bake at 325 F for 35 minutes. Refrigerate for at least 2 hours. 

Storage Instructions

1. Persimmon Creme Brulee is good to store in the refrigerator for 2 to 3 days. 
2. It does not taste good when frozen and thawed.

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