This Sweet Pumpkin Persimmon and Ginger Crème Brûlée is a luxurious twist on a classic dessert, blending creamy richness with vibrant seasonal flavors. The velvety custard, infused with earthy pumpkin and sweet persimmon, is perfectly balanced by a hint of warm ginger. Each spoonful offers a delightful contrast between the silky filling and the crisp, caramelized sugar topping. Ready in just over an hour, this dessert is surprisingly simple yet feels indulgent and elegant. It’s the ultimate treat to impress guests or savor on a cozy evening, bringing together comforting textures and bold, autumnal tastes in every bite.
With a prep time of 25 minutes and a cook time of 40 minutes, this recipe is both approachable and rewarding. The smooth custard base, kissed with aromatic spices, creates a harmonious blend of sweet and spicy notes. The crackling sugar crust adds a satisfying crunch, while the creamy interior melts luxuriously on your tongue. Perfect for fall gatherings or a quiet night in, this crème brûlée is a celebration of seasonal ingredients and effortless sophistication. It’s a dessert that feels as special as it tastes, promising to leave everyone craving just one more bite.
Ingredients for Sweet Pumpkin Persimmon and Ginger Creme Brûlée
- 4 small (16 oz/454 g) Sweet Pumpkin Persimmons (peeled and chopped into small cubes)
- 2 cups (16 fl oz/454 ml) heavy cream
- ½ inch piece fresh ginger (peeled; substitute with ½ tsp ground ginger if fresh is unavailable)
- 8 large egg yolks
- 6 tablespoons sugar
- Extra sugar (for the Brûlée top)
Step-by-Step Instructions
- Prepare the persimmons: Peel and chop the Sweet Pumpkin Persimmons into small cubes.
- Infuse the cream: In a medium saucepan, heat the cream, persimmons, and ginger over medium heat until it just reaches a simmer. Remove from heat and let steep for 30 minutes to infuse the flavors.
- Blend the mixture: Once cooled, blend the cream mixture in a food processor or blender until the persimmons are completely smooth.
- Whisk the custard base: In a large bowl, whisk the egg yolks with sugar. Gently whisk the blended cream mixture into the yolk mixture.
- Strain the custard: Lay a cheesecloth (or fine cloth) over a sieve and pass the custard base through it to remove any persimmon pulp, ensuring a silky smooth texture.
- Preheat the oven: Heat the oven to 300°F (150°C). Place six 6-ounce crème brûlée dishes in a roasting pan and set aside.
- Bake the custard: Pour the persimmon custard into the dishes. Transfer the roasting pan to the oven’s middle rack and pour hot water into the pan until it reaches halfway up the sides of the dishes. Bake for 35-40 minutes, or until set but still slightly jiggly in the center.
- Cool and chill: Remove from the oven and let cool completely. Cover and refrigerate for up to 2 days.
- Brûlée the tops: Sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch to caramelize the sugar OR place the dishes on a baking sheet and broil on high, watching carefully until the sugar is bubbling and golden brown.
- Serve and enjoy: Let the dishes rest until the sugar hardens into a crisp shell. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Sweet Pumpkin Persimmon and Ginger Crème Brûlée is a showstopper on its own, but pairing it with a light dessert wine like Moscato or a spiced chai tea can elevate the experience. For a festive touch, garnish with a sprinkle of cinnamon or a few edible flowers. Serve chilled for the best texture and flavor.
Storage and Reheating Tips
Once baked, the crème brûlée can be covered and refrigerated for up to 2 days. If you’ve already brûléed the tops, store them uncovered to keep the sugar shell crisp. To reheat, let the dish sit at room temperature for 10-15 minutes before serving. Avoid microwaving to preserve the creamy texture.
Time-Saving Tricks
To streamline prep, chop the persimmons and grate the ginger the night before. If you’re short on time, skip the steeping step and blend the persimmons directly into the cream—just strain thoroughly for a smooth custard. Using a kitchen torch instead of broiling also speeds up the brûlée process.
Equipment Essentials
For this recipe, a kitchen torch is ideal for achieving that perfect caramelized top, but a broiler works too. A fine-mesh sieve or cheesecloth is crucial for straining the custard, ensuring a silky-smooth texture. If you don’t have crème brûlée dishes, ramekins or oven-safe bowls will do the trick.
Recipe Variations to Try
Swap the ginger for a pinch of nutmeg or cardamom for a warm, spiced twist. If persimmons aren’t available, try using roasted butternut squash or sweet potato for a similar flavor profile. For a dairy-free version, substitute the heavy cream with coconut cream—just note the texture may be slightly different.
Sweet Pumpkin Persimmon and Ginger Creme Brûlée
Ingredients
- 4 small Sweet Pumpkin Persimmons 16oz/454g
- 2 cups heavy cream 16floz/454ml
- ½ inch fresh ginger
- 8 large egg yolks
- 6 tablespoons sugar
- extra sugar for the Brûlée top
Instructions
- 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!
