This unique take on traditional crème brûlée is an egg-free, sugar-free alternative that fits perfectly into your fall dessert menu. Not only is it healthier – it relies mostly on a ripe persimmon for that creamy, butterscotch-like sweetness – no cooking is required . This dessert is a fun and elegant way to use persimmons during the fall season , especially since they’re only around for a short time.
Creme brulee with persimmon
Preparation time: 10 minutes
Cooking time: 25 minutes
Standing time: 2 hours
Total time: 2 hours, 35 minutes
Servings: 4
Ingredients:
1 kaki moyen très mûr, haché
1 tasse moitié et moitié de crème
⅓ tasse + 4 c. À soupe de sucre de fruit de moine doré, divisé
⅓ tasse de fécule de maïs
½ tasse d’eau
¼ cuillère à café de sel de mer
¼ cuillère à café de cannelle moulue
Les directions:
1. Placez le kaki, le crémier, ⅓ tasse de sucre de fruit de moine, la fécule de maïs, l’eau, le sel de mer et la cannelle dans un mélangeur. Mélanger à haute vitesse jusqu’à consistance lisse. Versez la purée dans une casserole moyenne à feu moyen et fouettez jusqu’à ce qu’elle épaississe comme une crème onctueuse et n’ait pas de grumeaux. Cela devrait prendre environ 25 minutes.
2. Divide the mixture among four ramekins of 4 oz each. Refrigerate for 2 hours or overnight until solid.
3. When you are ready, let the cream sit at room temperature for 2 minutes. Top each ramekin with 1 tbsp of monk fruit sugar, making sure the entire surface is evenly covered. Melt the sugar with a burnt torch until golden or slightly darker if you prefer. You will get a golden brown-orange color because it is not an ordinary crème brûlée.
Related: 17 Low Sugar Dessert Recipes To Get You Through The Holiday Season
4. Let stand 5 minutes until the sugar is crystallized. Garnish with persimmon slices and serve.
