Persimmon-Caramel Custard

Recipe ingredients

• 1 cup (250 mL) sugar
• 1/3 cup (80 mL) water
• 4 eggs*
• 2 cups (500 mL) whole milk
• 2 tsp. (10 mL) lemon zest
• 1 tsp. (5 mL) vanilla
• 2 persimmons, peeled and separated into pieces

Preparation

Preheat oven to 350°F (180°C).
In a small saucepan, combine 1/2 cup (125 mL) sugar and water. Cook, stirring, over low heat, until sugar dissolves. Bring to a boil and cook without stirring for about 5 minutes or until syrup is a beautiful amber. Remove from heat and pour caramel into 6 ¾-cup (175-mL) capacity ramekins. Set aside.
In a big bowl, whisk eggs and remaining sugar together. Whisk in milk, lemon zest and vanilla. Divide persimmons and custard evenly among ramekins. Place ramekins in a baking dish and add water to halfway up sides of ramekins. Bake at 350°F (180°C) for 45 minutes or until a knife inserted in the centre of a custard comes out clean. Cool, then refrigerate for at least 4 hours. To serve, run a knife around the sides of ramekins and turn out onto individual plates. Persimmons can be replaced with 1 very ripe small mango, diced.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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