Ingredients 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 Directions 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…

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