Make the dough for the base. Mix warm butter with flour and sugar until it forms fine crumbs. One by one add eggs (2pcs). All mix well and knead the dough.

Take the form, I have silicone 28, if you have a form with a diameter of 20, one cake will be enough half of all the ingredients. Distribute the dough, make bumpers taller than you'll need. In the baking process they will settle. Make a puncture with a fork so the dough does not rise. Or the second option put on the bottom, the beans on the baking paper. Put in oven for 15 minutes at a temperature of 180

Start preparing the filling. Add sugar in a saucepan and put it on the stove. Until the sugar turns light brown, cook the persimmon. Cut into slices. Persimmons should not be perespevshey and soft. As sugar became brown, remove from heat, add water and drop down the persimmon. Put it on the stove and gently turn the persimmons, so it is completely covered with caramel. Take out the persimmon and add the cream and vanilla. Stir. Everything should be cool. The egg yolks (only the yolks )stir and add in the fill.

Persimmon spread on a basis. Cover with the sauce, it should not close the persimmon. Bake at 180 ° for another 30 minutes. The pie needs to cool completely and then remove from the mold.