Persimmon Crème Brûlée
Posted on December 26, 2012
- 4 cups Heavy Cream
- 2 teaspoon Cinnamon
- Ginger 3 pieces, peeled and sliced 1/2-inch thick
- 1/4 teaspoon Ground Nutmeg
- 1 1/2 cups Sugar
- 1 Vanilla Bean
- 12 large Egg Yolks
- 1 large Ripe Persimmon, peeled and sliced 1/4-inch thick
1. Heat the oven to 300 degrees F. Place eight 6-ounce crème brûlée dishes in a roasting pan; set aside.
2. In a medium saucepan, heat the cream, cinnamon, ginger, nutmeg, and 1/2 cup sugar over medium heat just to a simmer and remove from the heat.
3. Cut vanilla beans and get the seeds. Stir in vanilla and cool to room temperature.
4. Whisk the egg yolks with 1/2 cup sugar in a large bowl.
5. The only tricky part about doing creme brulee or any custard for that matter is the process of tempering. Bringing an egg mixture to a high temperature is a problem because, well you are going to end up with scrambled eggs, gross! This is what would happen if add the egg and sugar misture to the simmering cream. To prevent that we follow the process of tempering, where we bring up the temperature of the eggs slowly, so they won’t scramble! To temper, add a ladle full of the simmering cream TO the bowl with the eggs and mix with a whisk. Repeat the process until you have a beautiful pastel yellow custard!
6. Pour the custard into the dishes and transfer to the oven’s middle rack. Pour hot water into the roasting pan until it reaches halfway up the side of the dishes. Bake until set but still jiggly in the center — about 50 minutes.
Brûlée the tops: Heat the broiler or prepare a kitchen torch. Place a persimmon slice on each crème brûlée and sprinkle 1 tablespoon sugar over the top of each. Place dishes on a baking sheet and broil, watching carefully, or use a torch to melt the sugar until bubbling and golden brown. Let rest until the sugar hardens to a crisp shell. Cool completely. Cover and chill up to 2 days.
Adapted from: Persimmon Creme Brulee – Country Living