Persimmon Pudding With Vanilla Custard Sauce
- 3 very large (enough for 1 1/2 cups), very ripe Hachiya persimmons
- 3 large eggs
- 1 cup packed brown sugar
- 3/4 cup half and half
- 1/2 cup unsalted butter, melted and cooled
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 cup currants
Butter a 9″ by 9″ baking pan.
Cut persimmons in half and scoop out the pulp and transfer to a food processor and process until very smooth, adding what is needed to arrive at 1 1/2 cups. Whisk the 1 1/2 cups persimmon puree, eggs, sugar, half and half and butter together in a bowl. Whisk all the dry ingredients together in another bowl. Stir the two mixtures together along with the currants.
Pour the batter into the prepared pan.
Bake in a 325 degree oven for 45 minutes. Set on rack and cool 15 minutes. Serve warm with Vanilla Custard Sauce.
Vanilla Custard Sauce (Crème Anglaise)
Recipe from Fine Cooking
This is a good video for making this.
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 1/8 teaspoon salt
- 1/3 cup sugar
- 1 vanilla bean
- 4 large egg yolks
Have a large bowl with ice water ready.
Combine milk, cream, salt and half of the sugar in a a heavy based 2 quart sauce pan. Cut the vanilla bean down the middle and scrape the seeds out and add them to the milk mixture along with the bean. Bring the cream mixture to a simmer. Remove from heat and let sit 15 – 20 minutes so the vanilla flavor gets fully infused into the cream mixture. Reheat until hot but not simmering or boiling.
While it’s heating back up, whisk the egg yolks and remaining sugar in medium bowl until the sugar dissolves and it’s creamy and light (without lifting the whisk so you aren’t adding air). Pour about a 1/2 cup of the warmed milk mixture into yolk mixture to temper it so the eggs don’t get shocked and curdle*, then pour the egg mixture into the milk mixture. Stir constantly using a wooden spoon over low heat until the sauce thickens. Keep the heat down so it doesn’t boil. It should take about 5 to 7 minutes. To see if it’s ready, do the spoon test by putting the spoon in the custard, turning it over and drawing your finger down the back of the it. When it’s done, it will leave a path. Cool in ice water to stop the cooking, put through a sieve to remove the bean and get rid of any lumps, cover and chill.
If it curdles, put it in the food processor or use an immersion tool to blend it all back together.
This sauce will keep for 5 days.