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!