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Persimmon Flan

A home-style Persimmon Flan made with Sugar Divided, Water, All Purpose Flour, and Reduced Fat Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/4 cup
• 2 tbsp
• 2 cup

Method (preview)

1. 1

   Combine 1 cup sugar and water in a small, heavy saucepan over medium-high heat. Cook until sugar dissolves, stirring occasionally.

2. 2

   Cook 9 minutes or until golden. Immediately pour into a 9-inch round cake pan, tipping quickly until sugar coats bottom of pan.

3. 3

   Place persimmon quarters in a food processor; process until smooth, scraping sides of bowl once.

4. 4

   Combine 1/2 cup sugar and flour. Beat cream cheese at medium speed of a mixer until smooth. Add flour mixture; beat until well-blended.

5. 5

   Add egg whites and eggs; beat well. Gradually add milk and 1/2 cup persimmon puree; beat well. Pour batter into prepared cake pan.

6. 6

   Place cake pan in a broiler pan; add hot water to broiler pan to a depth of 1 inch.

7. 7

   Bake at 350 degrees for 1-1/2 hours or until a knife inserted in center comes out clean.

8. 8

   Remove cake pan from pan; cool completely on a wire rack.

9. 9

   Cover and chill 8 hours.

10. 10

    Loosen edges of flan with a knife or rubber spatula.

11. 11

    Place a serving plate, upside down, on top of pan; invert flan onto plate.

12. 12

    Drizzle any remaining caramelized syrup over flan.

13. 13

    Sprinkle with pomegranate seeds; garnish with persimmon slices.