Sweet Pumpkin Persimmon Ginger Crème Brulee is a mouthful of a title, but this amazing dessert is something special! It is soft and creamy, yet a bit tangy, filling your mouth with the sweet flavors of persimmon, fresh ginger and cream. One great bonus to this tasty recipe~it can be made up to 2 days ahead of when you will be serving. Finish with the crunchy top right before serving!
Sweet Pumpkin Persimmon
Ginger Crème Brulee
(makes 8 )
(printable recipe at end of page)
4 small Sweet Pumpkin Persimmons
2 cups Heavy Whipping Cream
1/2 inch piece Fresh Ginger
8 large Egg Yolks
6 tablespoons Sugar
coarse sugar for top of Brulee
or a mix of white and brown sugar
Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.
Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.
Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.
Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth brulee.
Preheat your oven to 300 degrees F. Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.
Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.
To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top.
Thanks so much for stopping by today! I hope you enjoyed this recipe. It is very tasty and bursting with flavor! This recipe and the Sweet Pumpkin Persimmons are courtesy of Melissa’s Produce. Thank you Melissa’s! 
creme brulee, dessert, persimmon, pumpkin persimmon, single serve dessert, make 2 days ahead
desserts, treats, dinner party, buffet, party food
Soft and creamy these Sweet Pumpkin Persimmon Ginger Crème Brulee make the perfect addition to any dinner party or a get together.
Sweet Pumpkin Persimmon Ginger Creme Brulee
- 4 small Sweet Pumpkin Persimmons
- 2 cups Heavy Whipping Cream
- 1/2 inch piece Fresh Ginger
- 8 large Egg Yolks
- 6 tablespoons Sugar
- coarse sugar for top of Brulee
- or a mix of white and brown sugar
- Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.
- Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.
- Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.
- Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth Brulee.
- Preheat your oven to 300 degrees F. Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.
- Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.
- To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top.