Flan persimmon

Description

I love persimmons, it is now the season to eat but just so bored I cook or not, that's looking for delicious recipes with persimmons, I was lucky, Nina Niksya found a wonderful, flavorful flan, but due to some circumstances the prescription, I had to alter to your own taste, turned out great, and I suggest you this wonderful recipe, but to give I want it nice Renature (Rencha1)

Ingredients

Persimmon

2 piece
Brown sugar

1 Tbsp
Cinnamon

1 piece
Lemon juice

1 Tbsp
Water

50 ml
Brown sugar

2 Tbsp
Water

2 Tbsp
Almonds

80 g
Condensed milk

80 g
Chicken egg

2 piece
Vanilla essence

0.5 tsp
Cream

100 ml

Cooking

Here products for making mashed persimmon. Cooking time I pointed out excluding infusion mash. The preparation of the flan should start the day before first prepare the sauce.

For this persimmon cleaned, cut into small pieces, put in a pan, add cinnamon (stick and ground), brown sugar, lemon juice, water. Yes, bring the boil and proverjaem in 10-20 minutes. Cooking time depends on the ripeness of the persimmon, I have a persimmon was tight, I cooked for 20 minutes, until it is tender. Leave overnight to infuse.

In the morning, remove the cinnamon stick, break the persimmons in a blender to puree.

Turn on the oven to preheat to 200 degrees and cook the caramel. To do this in a frying pan or a saucepan put the sugar and add 1 teaspoon of water. Heat until, until the mixture turns into caramel, about 5 minutes, then remove to heat and add 1 teaspoon hot water, be careful, it may splash.

Prepare refractory molds and spread hot caramel on the bottom and the walls of the molds.

To puree the persimmons add the cream, eggs, almond petals (or flour), vanilla essence, condensed milk.

And whisk well for 1 minute.

Spread the mass on the molds. Bake in the oven in a water bath (in a pan with water) for 25-30 minutes. Give necessarily to cool in tins.

Lightly draw a knife along the sides and flip the mold onto a plate. Can be watered from the top left in the molds with caramel and garnish with persimmon.

And these kids and prepared in silicone molds without the caramel turned out too great. Don't know why the flan is ready this color turned purplish, but the taste is amazing, tender, with a taste of cinnamon and almonds,

Very similar to a souffle in the structure. Help yourself, it's soft and delicious!

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