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Persimmon-Caramel Custard
2013-08-06
https://www.metro.ca/userfiles/image/recipes/creme-renversee-kaki-plaquemine-3264.jpg
PT10M
PT50M
PT5H00M
Preheat oven to 350°F (180°C).In a small saucepan, combine 1/2 cup (125 mL) sugar and water. Cook, stirring, over low heat, until sugar dissolves. Bring to a boil and cook without stirring for about 5 minutes or until syrup is a beautiful amber.Remove from heat and pour caramel into 6 3/4-cup (175-mL) capacity ramekins. Set aside.In a big bowl, whisk eggs and remaining sugar together. Whisk in milk, lemon zest and vanilla. Divide persimmons and custard evenly among ramekins.Place ramekins in a baking dish and add water to halfway up sides of ramekins. Bake at 350°F (180°C) for 45 minutes or until a knife inserted in the centre of a custard comes out clean.Cool, then refrigerate for at least 4 hours. To serve, run a knife around the sides of ramekins and turn out onto individual plates.Persimmons can be replaced with 1 very ripe small mango, diced.
6
Metro
2
5
5
1
1 cup (250 mL) sugar
1/3 cup (80 mL) water
4 egg
2 cups (500 mL) whole milk
2 tsp. (10 mL) lemon zest
1 tsp. (5 mL) vanilla
2 persimmons, peeled and separated into pieces
Persimmon-Caramel Custard
-
![]()
Gluten-free
6
servings
0:10
Preparation
0:50
COOKING
5:00
TOTAL TIME
Ingredients
-
1 cup
(250 mL)sugar
-
1/3 cup
(80 mL)water
-
4
egg
-
2 cups
(500 mL)whole milk
-
2 tsp.
(10 mL)lemon zest
-
1 tsp.
(5 mL)vanilla
-
2
persimmons, peeled and separated into pieces
Preparation
Preheat oven to 350°F (180°C).
In a small saucepan, combine 1/2 cup (125 mL) sugar and water. Cook, stirring, over low heat, until sugar dissolves. Bring to a boil and cook without stirring for about 5 minutes or until syrup is a beautiful amber.
Remove from heat and pour caramel into 6 3/4-cup (175-mL) capacity ramekins. Set aside.
In a big bowl, whisk eggs and remaining sugar together. Whisk in milk, lemon zest and vanilla. Divide persimmons and custard evenly among ramekins.
Place ramekins in a baking dish and add water to halfway up sides of ramekins. Bake at 350°F (180°C) for 45 minutes or until a knife inserted in the centre of a custard comes out clean.
Cool, then refrigerate for at least 4 hours. To serve, run a knife around the sides of ramekins and turn out onto individual plates.
Persimmons can be replaced with 1 very ripe small mango, diced.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
