Persimmon Flan

• 1 cup persimmon pulp
• 6 large eggs
• 1 can condensed milk
• 1 can water
• 1 teaspoon vanilla
• 1 pinch cinnamon
• 2 cups sugar

1. In a 2 quarts microwave proof bowl mix cinnamon, vanilla, condensed milk and use the can to measure water scrapping the leftover from can. Microwave in HI for 4 min or until boil.
2. Remove milk mixture from microwave and sit in a bowl of ice to cool down. Add persimmon pulp, stir well. Save.
3. In another bowl bit the eggs and mix in the cold milk mixture.
4. Pour the sugar in a hot pan to make caramel. Once it is light golden color pour it in the bottom of a flan mold or individual molds.
5. Using a strainer empty the eggs/milk blend inside the mold.
6. In a 350F preheated oven cook the flan with a water bath until it is firm in the center. Time depends on ovens and mold option

persimmon pulp, eggs, condensed milk, water, vanilla, cinnamon, sugar

Taken from www.epicurious.com/recipes/member/views/persimmon-flan-5671cfc346155301250cbb4e (may not work)