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.