Persimmon Flan

Persimmon Puree
1⁄2 cup sugar
1 cone piloncillo (Mexican unrefined brown sugar, available in ethnic markets such as Fiesta)
1 tablespoon lemon juice
1⁄2 stick cinnamon
10 ripe persimmons, unpeeled, stem end
cut off flat
1⁄2 cup orange juice

A day ahead, put all ingredients 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. Pour into a glass bowl, cover, and refrigerate overnight. Purée in a food processor and pass through a sieve to remove solids.

Custard
1⁄2 cone piloncillo, finely chopped
12 ounces evaporated milk
1 cup sugar
1⁄2 teaspoon cinnamon
1 tablespoon vanilla
4 eggs
1 cup persimmon purée (recipe above)
juice of half a lemon

Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside. Place sugar, cinnamon, and vanilla in bowl of an electric mixer and blend while adding eggs, one at a time, then persimmon purée. Blend in piloncillo mixture and lemon juice.

Caramel
1 cup sugar
1⁄4 cup water

Preheat oven to 350 degrees. In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325 to 355 degrees on a candy thermometer. Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups. 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. Chill before unmolding. Makes 8. For recipes for tropical pico de gallo and rum glaze to garnish the flan, go to Recipes.