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.

Skim the foam off of the top of the custard.

Ladle the custard mixture into 4-ounce soufflé dishes or larger.

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.