-Editor’s note added 1/18/15
This simple persimmon pudding recipe is the result of a desire not to waste one totally overripe persimmon a friend gave me from her tree. I’m not a huge fan of persimmons, but Loren loves them, so I took a few home for him. He ate a couple and then left one lonely fruit sitting on the counter until the skin became dark orange and translucent and the fruit was soft to the touch.
(As a side note, this could be fodder for some other blog post one day: How to get your husband or housemate to stop leaving small amounts of food in the fridge to be forgotten forever. I think I’ve successfully shamed Loren out of leaving 3 green beans in the bag and cooking the rest, but we both have a problem with eating fruit before it goes. It can sometimes make for interesting science experiments in the fridge …)
ANYWAY, there was this one persimmon. I had used a mushy persimmon before in a couple of other sweet syrupy recipes, but they weren’t good enough to share with you. This time however, I think I might have outdone myself. This is by far my very favorite way to consume a persimmon, and my persimmon-loving husband agreed — he said he liked it even better than the pumpkin custard recipe in my latest eBook.
Both recipes use coconut milk instead of regular cow’s milk, which some might think would pose a thickening problem. It doesn’t. It thickens right up; you just need a little time and patience (barely even any patience in the case of this small batch!). And at the end of the day, you have a dessert that doesn’t bother a lactose-intolerant belly and is full of the healthy fats from the coconut milk and the pastured egg yolks. What more could you ask of a dessert that already includes a bright orange fruit full of carotenoids?
The “Single Guy Recipe”
I considered sharing a larger version of this recipe — perhaps one that serves 4 to 6 people — but after listening to an old episode of Bill Burr’s Monday Morning Podcast where he laments the absence of “single guy” recipes in cookbooks after making 24 cupcakes and only wanting to eat 1, I decided to leave this recipe exactly as it was on my first try. This recipe serves two, and honestly, with just the two of us at home, it’s nice to be able to make a dessert that doesn’t linger in the fridge calling my name every night until it’s devoured.
Two is good.
As with other pudding/custard recipes, the more you make, the longer it takes to thicken, so anticipate some time adjustments if you decide to make a double or triple batch* of this scrumptious silky persimmon pudding.
*Editor’s note: I’ve since made a larger batch of this and didn’t simply double everything — which would have possibly yielded more but taken FOREVER. To make six 4-ounce servings like the ones pictured below, I used 4 persimmons, 6 egg yolks, 1/2 cup of maple syrup, and 3 cups coconut milk. The directions remain the same.
- 1 overly ripe, pulpy fuyu persimmon, skin removed (scrape the pulp off with a spoon if necessary)
- 2 egg yolks
- 1/4 cup maple syrup
- 1 cup coconut milk
- In a double boiler, heat coconut milk and maple syrup until you achieve a low simmer
- In a separate bowl, whisk egg yolks and persimmon pulp
- Very slowly pour the warm coconut mixture to the persimmon and egg yolks, whisking thoroughly until completely incorporated
- Pour everything back into the double boiler and simmer until it thickens, about 15 minutes
- Whisk throughout to ensure it doesn't stick to the bottom of the pan or clump up
- Pour into 2 ramekins and refrigerate for at least 30 minutes before serving
- See editor's note above in this post for how to triple this recipe.