I received produce from Melissa’s Produce Company to use in recipes. I received no further compensation. All opinions are my own.

Persimmon Ginger Orange Creme Brûlée serves sweet pumpkin persimmons baked with fresh ginger and a hint of orange in a creamy, rich dessert. Break through the crunchy caramelized sugar crust and enjoy.

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Week two of this six week challenge includes this Sweet Pumpkin Persimmon and Ginger Creme Brûlée recipe. You can find the original recipe here from Gemma at Bigger Bolder Baking.

This was my first attempt at making Creme Brûlée. The original recipe helped make it easy for me to try. I even bought a butane torch just for the occasion. I was not disappointed!

Persimmon Ginger Orange Creme Brulee

A few tips to make a better Creme Brûlée:

If you are adding fruit, strain the custard through cheesecloth lined fine sieve. It will look like just liquid, but this set up smooth and silky as a Creme Brûlée.
Use hot, hot water for your water bath. The hotter the water the more even cooking.
Gently torch the sugar crust just to a golden brown. I used super fine sugar but regular sugar is okay too.

Melissa’s Produce sweet Pumpkin Persimmons are pumpkin in color only! Orange tint is so festive for these desserts. Learn more about this tasty fruit here.
I topped these desserts with a bit of crystalized ginger and orange zest for added bursts of flavor.
Persimmon Ginger Orange Creme Brulee

Persimmon Ginger Orange Creme Brûlée

Print Recipe

Servings 3 people

Ingredients

2 persimmons (I used Melissa's Sweet Pumpkin Persimmons)
1 cup heavy cream
1 tablespoon peeled fresh ginger
4 egg yolks
3 tablespoons sugar
1/4 teaspoon orange extract
4 tablespoons extra fine sugar for Brûlée topping
1 tablespoon orange zest for decoration
1 tablespoon thin slices crystalized ginger for decoration

Instructions

Peel and chop persimmons into small pieces.
In a medium-sized saucepan over medium heat, bring cream, persimmons, ginger to a simmer. Remove from heat and add orange extract. Allow persimmon to steep for about 30 minutes at room temperature to infuse flavor.
blend cooled mixture in a blender or food processor until smooth.
In a medium-sized bowl, whisk together yolks and sugar until light and lemon colored, about 1 minute. Gently fold in cream mixture.
Lay cheesecloth over a sieve and strain custard base through it to remove persimmon pulp and ensure a silky smooth Brûlée.
Preheat oven to 300 degrees. Place 3 6-ounce Creme Brûlée or shallow dishes in a roasting pan. Pour custard into dishes and place pan on middle rack in the oven. Pour hot water into pan about halfway up the sides of the custard filled dishes. Bake until set but still jiggly in the center (about 35 to 40 minutes. be careful to not overbake. Custard will set up the rest of the way as it cools. Remove from water bath and cool at room temperature about 15 minutes before refrigerating. Cool in refrigerator at least 2 hours and up to 2 days before applying sugar crust.
Brûlée tops by sprinkling a thin layer of super fine (regular sugar is okay too) evenly over the top. Torch by passing flame in small circles, over the top. Sugar should start to bubble. Apply flame just long enough to brown. Crust will harden as it cools. Add zest and crystal ginger if desired.