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Creamy creme brulee made with sweet pumpkin persimmons and tart cranberries then topped off with a sugar glass topping is a sophisticated dessert that’s easier to make than you think.
Have you wondered how to make creme brulee? I certainly have. Creme Brulee is the one dessert I always ordered whenever we go out to eat because it’s something I never wanted to try and make at home.
I figured there was no way I could make the rich and creamy custard. I also don’t have a kitchen torch so I figured there was no way to make the brulee sugar topping. Guess what? I was wrong!
I was super intimidated to try a creme brulee recipe at home but I’m so glad I did! While it does take a little bit of time, it isn’t much harder to make then any other dessert I make. Plus you can use an oven broiler to brulee your sugar on top!
- Persimmons (I used Sweet Pumpkin Persimmons from Melissa’s Produce)
- Fresh cranberries
- heavy cream
- fresh ginger
- egg yolks
Before I get to how to make the creme brulee let’s talk a little bit about persimmons. I’ve never had a persimmon before this year. I’ve seen them at the store, I’ve looked at them, but I’ve never purchased them.
So what is a persimmon? It’s an edible fruit that is technically a berry but look like orange or yellow tomatoes. They can be eaten raw, dried, or cooked. Some people eat the whole thing like an apple because the skin is edible. It has a mild flavor that is a little bit sweet and reminiscent of honey.
While I thought the persimmon tasted good it didn’t have a strong flavor. While it is sweet I paired it with cranberries because I like the sweet and tart flavor. Then the ginger ties the two flavors together.
To make the creme brulee I peeled and chopped the persimmons, minced the ginger, and then added both to a saucepan along with the heavy cream and cranberries. I brought the mixture to a simmer and then removed from heat. At this point I let the fruit and ginger steep in the cream for 30 minutes but the longer you let it sit to more it will infuse the cream.
Once it is infused put it all in a blender or food processor and process until smooth. Then the egg yolks and sugar are whisked into the fruit and cream mixture.
The next step is super important. The best thing to do is to pass the mixture through cheesecloth to get the persimmon and cranberry pulp pushed out and allow for a smooth and silky custard. If you don’t have cheesecloth you can use a fine mesh sieve though you won’t get quite the same smoothness to the custard.
Next I poured the creme brulee into ramekins and set them in a baking pan. I filled the baking pan with water until it was halfway up the sides of the ramkins. Then I baked the custard. When it’s baked the center will be set but still wiggly.
The custard needs to cool completely and can be refrigerated for up to 3 days. Right before serving sprinkle the tops of each of them with sugar and either brown the tops with a kitchen torch or put them in the oven under the broiler and watch them closely until the tops begin to brown. Remove from oven and let the sugar on top harden before serving.
I loved the color of these creme brulees. It was a gorgeous pinkish orange color and the sugar on top looked like glass. Breaking into the sugar and getting to that smooth and creamy center was absolute perfection. I enjoyed the sweet and tart flavor within the creaminess of the custard. This is definitely a show stopping dessert to serve at a holiday or dinner party.
Pro Tips and Substitutions:
- Skip the cranberries and just double up on the persimmons for a sweet creme brulee.
- Instead of ginger you can add in cinnamon or cardamom to the creme brulee.
- Don’t over bake your creme brulee or it will lose the silkiness of the custard.
If you’ve tried my Creme Brulee with Persimmons and Cranberries or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 small persimmons (I used sweet pumpkin persimmons)
- 3/4 c. fresh cranberries
- 2 c. heavy cream
- 1/2 inch piece fresh ginger
- 8 egg yolks
- 6 Tablespoons sugar + extra for the Brulee top
- Peel the persimmons and chop into cubes.
- Add the persimmons to a large saucepan along with the heavy cream and cranberries.
- Grate or mince the ginger and add it into the saucepan.
- Bring the mixture to a simmer over medium heat, stirring frequently, then remove from eat.
- Allow the mixture to steep for at least 30 minutes.
- Once the mixture has cooled place in a food processor or blender and blend until smooth.
- In a medium bowl beat the egg yolks along with the sugar.
- Add the egg yolks to the heavy cream mixture and mix until well combined.
- Lay cheesecloth over top of a fine mesh sieve and press the custard mixture through it to remove the fruit pulp. If you don't have cheesecloth simply do this with the sieve.
- Heat the oven to 300 degrees.
- Divide the custard between 6 six-inch ramekins. Place the ramekins in a large baking dish or roasting pan.
- Fill the pan with water so that it goes halfway up the sides of the ramekins.
- Bake for 35-40 minutes or until the center is set but still wiggles some.
- Remove from the oven and cool completely.
- To serve sprinkle 1 tablespoon of sugar on top of each custard. Use a kitchen torch or put it in the oven under the broiler. Watch the top carefully and pull it as soon as the sugar has melted and is just golden brown.
- Allow the sugar on top to harden then serve.
Recipe adapted from Bigger Bolder Baking
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 336mgSodium: 34mgCarbohydrates: 28gFiber: 3gSugar: 23gProtein: 6g
Recipe Bucket List
- Creme Brulée with Persimmons and Cranberries from Hezzi-D’s Books and Cooks
- Poolish Baguettes from Karen’s Kitchen Stories
- Red Lobster Cheddar Bay Biscuits from Jen Around the World