Persimmon Flans With Honeyed Whipped Cream Recipes

PERSIMMON FLAN

Persimmon Flan image

A luscious creation by James Sanchez, the executive chef of San Antonio's Acenar restaurant. The tropical richness of the fruit blends perfectly with Mexican brown sugar, summoning the flavor of summer in every bite. Chilling time not included in preparation time.

Provided by Molly53

Categories Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup sugar
1 piloncillo cone (Mexican unrefined brown sugar, available in ethnic markets such as Fiesta)
1 tablespoon lemon juice
1/2 cinnamon stick
10 ripe persimmons, unpeeled, stem end cut off flat
1/2 cup orange juice
1/2 piloncillo cone, finely chopped
12 ounces evaporated milk
1 cup sugar
1/2 teaspoon cinnamon
1 tablespoon vanilla
4 eggs
1 cup persimmon, puree
1/2 lemon, juice of
1 cup sugar
1/4 cup water

Steps:

A day ahead, make the persimmon puree.
Put all ingredients for the puree in a large saucepan and bring to a boil over medium heat; cook for 3 to 4 minutes if fruit is very ripe and soft, up to 10 minutes if less ripe.
Pour into a glass bowl, cover, and refrigerate overnight.
Purée in a food processor and pass through a sieve to remove solids.
The next day, make the custard.
Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside.
Place sugar, cinnamon, and vanilla in bowl of an electric mixer and blend while adding eggs, one at a time, then persimmon purée. Blend in piloncillo mixture and lemon juice.
Preheat oven to 350F degrees.
In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325F to 355F degrees on a candy thermometer.
Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups.
Let cool briefly, then pour custard on top. Place cups in a water bath, cover with foil, and bake until a knife inserted in center of custard comes out clean, about 45 minutes.
Chill before unmolding.

Nutrition Facts : Calories 389.1, Fat 5.9, SaturatedFat 2.7, Cholesterol 118.1, Sodium 81.1, Carbohydrate 80.2, Fiber 0.4, Sugar 64.2, Protein 6.5

HONEY WHIPPED CREAM

Honey Whipped Cream image

This is a wonderful complement to many desserts, like the Honey Pumpkin Pie, or the Honey Gingerbread. It is easy to make, with just a few ingredients, and you can customize it a bit by using orange or almond flavoring instead of vanilla. I used Southern Belle Honey when I made this and the peachiness was a nice touch. Fireweed Honey would provide a bit of butteriness to the mix. For something a bit different, you can try Meadowfoam Honey or MeadowMaple Honey, with their natural marshmallow or maple/marshmallow taste.

Provided by oilpatchjo

Categories Low Protein

Time 30m

Yield 1 jar, 8 serving(s)

Number Of Ingredients 3

Ingredients

1 cup heavy whipping cream
3 tablespoons honey
1 teaspoon vanilla

Steps:

Beat whipping cream until it starts to thicken.
Add honey and vanilla.
Continue beating until topping reaches desired consistency.

Nutrition Facts : Calories 128.1, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 11.7, Carbohydrate 7.4, Sugar 6.6, Protein 0.6

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