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Persimmon Flan

Few things in the plant world are more mouth-puckeringly bitter than an unripe persimmon—and few things are more gloriously flavorful than a ripe one, which all but melts to a mellow custard inside its glossy orange skin. The season for persimmons begins in August, and one of the most creative uses for them we’ve seen is this flan, cooked up by James Sanchez, the executive chef of San Antonio’s Acenar restaurant. The tropical richness of the fruit blends perfectly with Mexican brown sugar, summoning the flavor of summer in every bite. PATRICIA SHARPE

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