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Hi Bold Bakers!
Creme brûlée is a perfect dessert because it takes very little effort to make but is a huge crowd-pleaser. How can you make a delicious custard topped with a hardened caramelized sugar any better? By adding Sweet Pumpkin Persimmon!
No pumpkins were harmed in making this dessert. Sweet Pumpkin Persimmons are actually a relatively new variety of persimmon. Plus, this recipe is special — Bigger Bolder Baking has partnered with Melissa’s Produce to create three brand new recipes using some of their best in-season offerings for their Family Baking Challenge — where over $5000 in prizes will be awarded! To enter and get all the information you need, sign up right here. Check out the other two recipes, Winter Crunch Grape & Almond Cakes, and Butterscotch Pear and Pecan Dumplings, too!
Adding persimmon gives this creme brûlée a beautiful but subtle flavor, and the inclusion of ginger really brings out the fruit. Persimmon is a hard, crunchy fruit, but I love how it cooks down into the cream and how creamy it becomes when all blended together.
What Is Sweet Pumpkin Persimmon?
Sweet Pumpkin Persimmons from Melissa’s Produce are a lot sweeter than other Fuyu persimmon varieties, and because of all that natural sugar, it works great when it’s cooked.
If you’ve never had a persimmon, it’s a type of fruit that is hard to describe. They are a popular fruit from Asian countries that somehow taste tangy and sweet at the same time. It’s such a unique and delicious flavor profile! If I had to describe them, I would compare them to a mild mango, almost like honey, with thicker skin than an apple’s.
What You Need To Make Sweet Pumpkin Persimmon And Ginger Creme Brûlée
- Measuring Cups and Spoons
- Medium saucepan
- Food processor or blender
- Large bowl
- Cheesecloth or fine cloth
- Six 6-ounce crème brûlée dishes
- Roasting pan
- Kitchen torch (or you can set your oven’s broiler on high)
- Sweet Pumpkin Persimmons
How To Make Sweet Pumpkin Persimmon and Ginger Creme Brûlée
Here is how you make a super incredible persimmon creme brûlée (and don’t forget to get the full recipe with measurements on the page down below)!
- Peel and chop the Sweet Pumpkin Persimmons into small cubes.
- Heat the cream, persimmons, and ginger over medium heat in a medium-sized saucepan. Once it reaches a simmer, remove from heat and allow the persimmon to steep in the cream for 30 minutes.
- Once the cream mixture has cooled, blend the mix using either a food processor or blender until the persimmon is smooth.
- In a large bowl, whisk the egg yolks with the sugar. Then, gently whisk the cream mixture into the yolk mixture.
- Lay either cheesecloth or fine cloth over a sieve and pass the custard base through it to remove the persimmon pulp. This is how you will achieve a super smooth, silky brûlée.
- Heat your oven to 300°F (150°C). Place six 6-ounce crème brûlée dishes in a roasting pan and set aside.
- Pour the persimmon custard into the crème brûlée dishes. Pour hot water into the roasting pan until it reaches halfway up the side of the crème brûlée dishes. Bake about 35-40 minutes, until the custard is set but still jiggly in the center.
- Cool the custard completely. You can cover and chill it for up to 2 days.
- To finish, sprinkle 1 tablespoon of sugar over each top of the cooled brûlées. You can use a kitchen torch or place the dishes on a baking sheet and set your oven’s broil to high to caramelize the sugar on top until bubbling and golden brown. Let rest until sugar hardens to a crisp shell.
Gemma’s Pro Chef Tips For Making Sweet Pumpkin Persimmon and Ginger Creme Brûlée
- You can either use a kitchen blow torch or your oven’s broiler to get that iconic crisp sugar shell. See notes!
- Any cream will do, you don’t have to use heavy whipping cream!
- Fresh ginger compliments the persimmon, but if you don’t like it, add vanilla extract instead.
- You can use any ramekins or dishes you have, but your bake time may vary.
How Do I Store Creme Brûlée?
Creme brûlée is best enjoyed when the crispy caramelized sugar on top has just been torched and then cooled. The best way to store creme brûlé is to make it in advance, up to two days, and then finish it with its crunchy top just before serving.
Don’t forget! To enter and get all the information you need for the Melissa’s Produce Family Baking Challenge, and a shot at over $5000 in prizes awarded, sign up right here!
Make More Desserts!
Full (and printable) recipe below!
Sweet Pumpkin Persimmon Creme Brulee Recipe
- 4 small (16oz/454g) Sweet Pumpkin Persimmons
- 2 cups (16floz/454ml) heavy cream
- ½ inch piece fresh ginger
- 8 large egg yolks
- 6 tablespoons sugar
- extra sugar for the Brûlée top
- Peel and chop the Pumpkin Persimmons into small cubes.
- In a medium saucepan, heat the cream, persimmons, and ginger over medium heat just to a simmer and then remove from the heat. Allow the persimmon to steep in the cream and infuse for 30 minutes.
- Once the cream mixture has cooled, blend the mix either in a food processor or blender until the persimmon is really smooth.
- In a large bowl, whisk the egg yolks with sugar. Gently whisk the cream mixture into the yolk mixture.
- Lay a cheesecloth (or fine cloth) over a sieve and pass the custard base through it to remove persimmon pulp. This step is important to ensure a silky smooth Brûlée.
- Heat the oven to 300oF (150oC). Place six 6-ounce crème brûlée dishes in a roasting pan; set aside.
- Pour the persimmon 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 35-40 minutes. Cool completely. Cover and chill up to 2 days.
- Brûlée the tops: sprinkle 1 tablespoon sugar over the top of each. Brulee using a kitchen torch OR Place dishes on a baking sheet and broil on high, watching carefully until bubbling and golden brown. Let rest until the sugar hardens to a crisp shell. Enjoy!