Pots de Crème with Persimmons (Video)

Pots de crème is infused with spicy ginger and fresh orange zest and then topped with a layer of vibrant persimmon fruit slices. These dreamy custard desserts are a great way to impress your family and friends at dinners or an indulgent way to treat yourself.

What are Persimmons

The persimmon is fruit native to China but is now grown throughout the world. This luscious fruit is one of a kind with a mango meets a kiwi texture, and sweet honey and spiced kissed flesh. There are two common types of persimmons, Fuyu and Hachiya.

Fuyu is shaped like a basic heirloom tomato and can be eaten when they are soft or firm. The Fuyu usually accompanies meats and salads.

The Hachiya is shaped like a Roma tomato and should only be eaten when soft and ripe to very ripe. When under-ripe the texture has a very grainy mouthfeel and is highly acidic.  The Hachiya complement baked goods superbly.

The skins have a tough texture that take away from the heavenly flesh hidden inside but it is certainly okay to eat.

What you will need:

• whole milk
• heavy cream
• fresh ginger
• orange zest
• eggs
• egg yolks
• kosher salt
• Swerve confectioners
• persimmons

Nutrition Facts for Pots de Crème with Persimmons

Persimmons are surprisingly low in carbs, packing 2 NET CARBS!!! for a medium sized fruit. They have many health benefits that you can read more about here.

These custard cups are gluten free, low carb and refined sugar free.

This is a rich and filling dessert so we like to divide the mixture into eight servings, each soufflé dish approximately contains 187 calories, 15.6 grams of fat, 4.6 grams of net carbs and 5.5 grams of protein. If dividing the mixture into 6 soufflé dishes, each serving will approximately contain 250 calories, 20.7 grams of fat, 6.1 net carbs and 7.3 grams of protein.

How to make Pots de Crème with Persimmons

Combine the heavy cream, milk, ginger and orange zest in a large saucepan and slowly (over low heat) bring to a simmer.

While the liquids are heating, combine the eggs, yolks, sweetener and salt in a medium sized bowl and whisk together well.

Strain the milk mixture through a fine mesh sieve and then add about ½ cup to the eggs, continuously whisking. Pour in the remaining milk mixture in a slow and steady stream, continuously whisking.

It is important that you incorporate the hot milk mixture into to the egg mixture slowly to prevent curdling.

Skim the air bubbles and foam off of the top of the custard.

Ladle the custard mixture into 4-ounce soufflé dishes or larger. The custard will be more likely to curdle if using a shallow baking dish.

Place inside of a pan and fill the pan one-third to one-half way up the sides of the soufflé dishes. Place in a 325° preheated oven and bake 30-35 minutes or until a bit wobbly in the center.

While the custard is baking, peel and quarter, then thinly slice three persimmon fruits. Place in an airtight container and refrigerate.

Remove the custard from the oven and transfer the dishes from the pan to the refrigerator. When cooled (about one hour), top with fruit and serve. If not serving immediately, individually wrap each custard or place in airtight containers.

Will last tightly wrapped in the refrigerator for up to five days.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

Share your photos and tag @hungerforspice on Instagram and hashtag it #hungerforspice.

Join our email list! You’ll receive the lastest email each time a new recipe comes out.

Looking for more great recipes? Check out pumpkin cheesecake and pound cake.

• 

• 

Print