Keller & Keller
Highlight seasonal ingredients with the lush color of autumn fruit. To save time, make the custard up to 3 days before and store refrigerated. Let the custard warm slightly for 25 minutes. Pour into crème brûlée dishes and bake.
pure vanilla extract
large egg yolks
large ripe persimmon
- Heat the oven to 300 degrees F. Place eight 6-ounce crème brûlée dishes in a roasting pan; set aside.
- In a medium saucepan, heat the cream, cinnamon, ginger, nutmeg, and 1/2 cup sugar over medium heat just to a simmer and remove from the heat. Stir in vanilla and cool to room temperature.
- Whisk the egg yolks with 1/2 cup sugar in a large bowl. Gently whisk the cream mixture into the yolk mixture. Pour the custard into the dishes and transfer to the oven's middle rack. Pour hot water into the roasting pan until it reaches halfway up the side of the dishes. Bake until set but still jiggly in the center — about 50 minutes. Cool completely. Cover and chill up to 2 days.
- Brûlée the tops: Heat the broiler or prepare a kitchen torch. Place a persimmon slice on each crème brûlée and sprinkle 1 tablespoon sugar over the top of each. Place dishes on a baking sheet and broil, watching carefully, or use a torch to melt the sugar until bubbling and golden brown. Let rest until the sugar hardens to a crisp shell.