Persimmon Flan

• Persimmon Puree
• 1/2 cup sugar
• 1 piloncillo cone (Mexican unrefined brown sugar, available in ethnic markets such as Fiesta)
• 1 tablespoon lemon juice
• 1/2 cinnamon stick
• 10 ripe persimmons, unpeeled, stem end cut off flat
• 1/2 cup orange juice
• Custard
• 1/2 piloncillo cone, finely chopped
• 12 ounces evaporated milk
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon vanilla
• 4 eggs
• 1 cup persimmon, puree
• 1/2 lemon, juice of
• Caramel
• 1 cup sugar
• 1/4 cup water

1. A day ahead, make the persimmon puree.
2. Put all ingredients for the puree in a large saucepan and bring to a boil over medium heat; cook for 3 to 4 minutes if fruit is very ripe and soft, up to 10 minutes if less ripe.
3. Pour into a glass bowl, cover, and refrigerate overnight.
4. Puree in a food processor and pass through a sieve to remove solids.
5. The next day, make the custard.
6. Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside.
7. Place sugar, cinnamon, and vanilla in bowl of an electric mixer and blend while adding eggs, one at a time, then persimmon puree. Blend in piloncillo mixture and lemon juice.
8. Preheat oven to 350F degrees.
9. In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325F to 355F degrees on a candy thermometer.
10. Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups.
11. Let cool briefly, then pour custard on top. Place cups in a water bath, cover with foil, and bake until a knife inserted in center of custard comes out clean, about 45 minutes.
12. Chill before unmolding.

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Taken from www.food.com/recipe/persimmon-flan-133137 (may not work)