“A luscious creation 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. Chilling time not included in preparation time.”
1hr 15mins

Ingredients Nutrition


  1. A day ahead, make the persimmon puree.
  2. Put all ingredients for the puree 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.
  3. Pour into a glass bowl, cover, and refrigerate overnight.
  4. Purée in a food processor and pass through a sieve to remove solids.
  5. The next day, make the custard.
  6. Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside.
  7. 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.
  8. Preheat oven to 350F degrees.
  9. In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325F to 355F degrees on a candy thermometer.
  10. Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups.
  11. 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.
  12. Chill before unmolding.

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