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Persimon Catalan cream

The journey from creme caramel, to crema catalana to creme brulee isn't far. The sugar you use makes an enormous difference to flavour. Here I used organic sugar cane sugar, which looks like palm sugar and has a toffee-like flavour. When making a burnt cream, you will use plenty of egg yolks. Save the whites to make a pavlova.
Do not be tempted to bake these at a higher temperature, you risk the mixture curdling.
Course: Dessert
Cuisine: Spanish
Keyword: Persimon
Servings: 5

Equipment

  • Ramekins, baking tray

Ingredients

  • 225 g double cream
  • 1 tbsp vanilla paste
  • 50g palm sugar/natural cane sugar/light brown sugar/demerara
  • 60 g (3 or 4) egg yolks
  • pinch sea salt
  • 50 g persimon puree

Instructions

  • Put the cream and the vanilla in a saucepan and simmer until steaming.
  • Whisk the egg yolks and sugar together until pale and fluffy.
  • Carefully 'temper' the cream mixture into the egg yolks by adding a little, then adding the rest, whisking all the time. Pour back into the pan and continue to stir until you can draw a line in the custard on the spoon.
  • Preheat the oven to 120ºC.
  • Add the persimon and salt to the mixture.
  • Pour the mixture into the ramekins in the baking tray. Boil a kettle.
  • Fill the baking tray until halfway up the ramekins with hot water.
  • Bake for 40 minutes. Remove from the oven and leave to cool. Place in the fridge overnight.
  • Place a fan of persimon fruit on top and serve.