• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Custards & Puddings

    Persimmon Pudding

    Published Jan 9, 2011

    Jump to Recipe Print Recipe

    persimmon pudding in a ramikin
    Many people I know (including myself) have at some point been traumatized by persimmons. Heart-shaped hachiyas must be eaten when squishy-ripe and the flesh reaches an almost liquid consistency, lest the tannins cause your tongue and teeth to feel like the inside of a fur-lined trapper hat; hence the persimmon’s dubious reputation. When ripe, however, hachiya flesh turns to an unctuous gelée, with a sweet, delicate flavor.

    close up of persimmons
    (Squat fuyus, on the other hand, don't traumatize as they lack the mouth-puckering tannins, and can be eaten when crisp, like an apple.)

    persimmons
    By now, I've eaten and baked with enough ambrosially ripe hachiyas to (almost!) blot out the memory of that first, fuzzy-feeling bite. But that doesn’t mean I’m not still susceptible to persimmon trauma of other sorts.

    persimmon pudding mix in a pan
    In Corralitos, a tiny town outside of Santa Cruz where Jay's folks live, and home of the infamous Meat Market and Sausage Company, persimmon trees make a glorious sight come December. Naked of leaves, laden with glowing orange orbs, they put any Christmas tree to shame with their stunning, minimalist decor. Perhaps because persimmons are the last fruit to disappear before a long, stark winter of citrus and pomes, I get a little psycho about them. Driving through Corralitos, I alternate staring longingly out the car window as we drive through town, nose pressed against the glass, and cursing the greedy tree owners, selfishly hoarding their persimmons while I go without. Then I shed a tear or two knowing that no matter how many store-bought hachiyas I have ripening on my windowsill, I may never have a grand persimmon tree (or five) in my backyard, laden with fruit, begging to be picked. Time is running out, and I want them all to stave off the deprivation of winter’s dearth.

    whisking ingredients
    One year, sensing my wallowing, Gunars, Jay's mom's Latvian partner and sourdough waffle master, took me on a little walk. We spotted the tell-tale orange lanterns in a neighbor's backyard, and knocked at their door. No answer. Giddy with anticipation, we crept around the back, shopping bags in hand, ready for the plunder, but we came to an abrupt halt upon seeing the trees up close: they were laden with apples; rotting apples that, from a distance, oddly mimicked persimmons to a tee.

    pudding batter being poured
    This year, however, Gunars devised a clever plan. He took us on a drive around town, with me doing the usual forlorn staring, nose-pressing and fist-shaking. Then he casually pulled up to a house with a yard filled with dozens of fruit-laden persimmon trees. After the usual rush of jealousy, I looked to the driveway. To my elation, there stood a wheelbarrow brimming with persimmons, a glass jar, and a handwritten sign that read, 'Persimmons, 4 for $1.' I greedily stuffed the jar full of cash and loaded up a bag, dreaming of the puddings and cakes that I would bake with their ripe flesh.

    puddings rising
    Jay's mom first introduced me to persimmon pudding, which she makes almost every year for Christmas dessert. The color of dark chocolate and full of robust spices, brown sugar, nuts and dried fruit, served with a dollop of whipped cream, it makes a sating finish to any winter meal. When I decided to make my own pudding, I tried some different recipes, including a lighter (in color and flavor) one from Chez Panisse Fruit. This one used white sugar, which left the color more orangey-brown, and only a bit of cinnamon and vanilla for flavor, which let the subtle taste of the persimmon shine through a bit more. I decided to tweak the recipe this time, warming the dairy (I used half and half) to help the puddings cook faster. The warm cream prompted me to steep it with vanilla bean and a cinnamon stick, and I baked the puddings in individual ramekins for faster cooking and pretty presentation. I topped the warm puddings with a pour of cold crème anglaise and some pieces of diced fuyu, enjoying the variety of textures, temperatures and flavors going on: warm, rich custards; cold, thick cream; fresh, bright persimmons.

    cream in a pitcher
    Aside from eating the ripe flesh straight from the hachiya, or slicing up fuyus to eat like an apple, here are some more ideas for persimmon pursuits:

    • two-persimmon tea cake, and galettes, use both varieties
    • spoon hachiya puree around a panna cotta, and top with tiny chunks of fuyus
    • persimmon fool: fold hachiya puree into some lightly sweetened whipped cream or greek yogurt
    • persimmon parfait: layer persimmon puree and diced fuyus with a vanilla pastry cream and whipped cream, or add some boozy-syrup-soaked cake bits for a persimmon trifle
    • try making persimmon pancakes; serve with extra hachiya puree or diced fuyus
    • persimmon pie, similar to pumpkin, is a wintertime staple in some parts of the world, as are persimmon cookies
    • use the chunky hachiya pulp in place of jam in a jam tart or jam crumble squares, with or without some sliced fuyus, as well
    • fuyus can be diced and folded into any muffin batter, or sliced and sauteed with butter, maple syrup and a pinch of cinnamon to top oatmeal or pancakes, or sub them for the pears in this oven pancake

    cream being poured onto pudding
    Wherever you find your persimmons, be it at a farmer's market, grocery store, or brimming from your abundant backyard tree (or someone else's), I hope that you'll bring me some. Er, I mean, I hope that you avoid persimmon trauma by letting them ripen fully, and that you wow your loved ones with some tasty puddings for dessert. Though be warned: after one bite, you may be tempted to hoard them all to yourself.

    top down shot of persimmon pudding

    For more persimmon recipes:

    • Persimmon Cranberry Crisp
    • Persimmon Galettes
    • Two-Persimmon Layer Cake with Vanilla Bourbon Cream Cheese Frosting {Gluten-Free}
    • Persimmon + Pomegranate Salad with Burrata + Pistachio Dukkah

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this persimmon pudding recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Persimmon Pudding

    Print Recipe Pin Recipe
    Your guests will be more than impressed when you serve up these desserts!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total: 1 hour 15 minutes
    Servings: 6 servings.

    Ingredients

    Persimmon Pudding

    • 3/4 cup persimmon puree, from about 3 medium dead-ripe hachiya persimmons (see headnote)
    • 3/4 cup half and half (or 1/2 cup whole milk and 1/4 heavy cream)
    • 1/2 vanilla bean, split and scraped
    • 1 cinnamon stick (3")
    • 4 tablespoons unsalted butter, melted
    • 2 eggs
    • 1/4 cup plus 2 tablespoons sugar, plus sugar for coating the ramekins
    • 1 tablespoon brandy or whiskey
    • 1/2 cup plus 2 tablespoons all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon salt

    For serving

    • creme anglaise (recipe below)
    • 2 fuyu persimmons, diced

    Crème Anglaise (Makes 1 generous cup, or 6 servings)

    • 1 cup half and half
    • 1/4 vanilla bean, split and scraped
    • 2 egg yolks
    • pinch salt
    • 3 tablespoons sugar

    Instructions

    Persimmon Pudding

    • In a small pot, heat the half and half with the vanilla seeds and pod and the cinnamon stick until steaming, swirling occasionally. Cover and steep while you prepare the ramekins and pudding batter.
    • Position a rack in the center of the oven and preheat to 350º. Brush 6 six-ounce ramekins with some of the melted butter and coat with sugar. Set in a roasting pan for easy maneuvering.
    • In a large bowl, whisk together the eggs, sugar, brandy and persimmon puree. In a medium bowl, sift together the flour, baking powder, baking soda and salt, then whisk into the persimmon mixture until completely smooth. Remove the vanilla pod and cinnamon stick from the milk, squeezing any flavored milk out of them, then gradually whisk the warm milk into the persimmon mixture. Re-warm the butter if necessary, and whisk into the batter until combined.
    • Pour the batter into the prepared ramekins, filling them about 3/4 of the way full. Bake the puddings until puffed, deeply golden, and firmly wobbly when jiggled, about 40 minutes (they will rise above the rims like souffles.) Let cool for about 20 minutes; the puddings will fall. Serve warm or at room temperature, topped with a pour of creme anglaise and diced fuyu persimmon.
    • The puddings will keep, covered and refrigerated, for up to several days. Re-warm in a 300º oven for about 10 minutes before serving.

    Crème Anglaise

    • In a small pot, heat the half and half with the vanilla until steaming, swirling occasionally. Cover and steep 20 minutes.
    • Place a fine mesh sieve over a metal bowl and set aside.
    • In a medium bowl, whisk together the yolks, salt and sugar until well combined. Reheat the milk until steaming, then dribble into the yolk mixture, whisking constantly. Pour the mixture back into the pan, and cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon, until the mixture reaches 175º and thickens to the consistency of heavy cream, 3 - 5 minutes.
    • Immediately pour the mixture through the strainer and into the bowl to stop the cooking. Place the bowl in an ice bath, stirring the custard occasionally, until well-chilled.
    • Store the creme anglaise in the refrigerator for up to 4 days.

    Notes

    Adapted loosely from Chez Panisse Fruit (recipe also found in Chez Panisse Desserts).
    Persimmons can take a week or more to ripen, so plan ahead if you wish make this for a special occasion; they should feel 'like water balloons ready to burst' in the words of David Lebovitz.
    To make the persimmon puree, slice the ripe hachiyas in half, scoop out the flesh, squeezing any extra goop from the skins, and work through a strainer or food mill to smooth. The puree can be stored in the refrigerator for up to several days, or frozen for several months.
    Place ripe persimmons that you're not ready to use in the fridge to stop the ripening process while you wait for the others to catch up, if necessary.
    If you don't have individual ramekins, bake this pudding in one large (2 quart) gratin dish. 
    The freshly diced fuyus beautifully complement the rich pudding and perfumed crème anglaise; lacking fuyus, make a little extra hachiya puree (say, 6 tablespoons) and spoon it over the fallen puddings with the anglaise.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 312kcalCarbohydrates: 29gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 165mgSodium: 154mgPotassium: 226mgFiber: 1gSugar: 15gVitamin A: 5415IUVitamin C: 2.1mgCalcium: 121mgIron: 1.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Persimmon Pudding

    Serves 6

    Adapted loosely from Chez Panisse Fruit (recipe also found in Chez Panisse Desserts)

    Persimmons can take a week or more to ripen, so plan ahead if you wish make this for a special occasion; they should feel 'like water balloons ready to burst' in the words of David Lebovitz. To make the persimmon puree, slice the ripe hachiyas in half, scoop out the flesh, squeezing any extra goop from the skins, and work through a strainer or food mill to smooth. The puree can be stored in the refrigerator for up to several days, or frozen for several months. Place ripe persimmons that you're not ready to use in the fridge to stop the ripening process while you wait for the others to catch up, if necessary.

    If you don't have individual ramekins, bake this pudding in one large (2 quart) gratin dish. The freshly diced fuyus beautifully complement the rich pudding and perfumed crème anglaise; lacking fuyus, make a little extra hachiya puree (say, 6 tablespoons) and spoon it over the fallen puddings with the anglaise.

    3/4 cup persimmon puree, from about 3 medium dead-ripe hachiya persimmons (see headnote)
    3/4 cup half and half (or 1/2 cup whole milk and 1/4 heavy cream)
    1/2 vanilla bean, split and scraped
    1 cinnamon stick (3")
    4 tablespoons unsalted butter, melted
    2 eggs
    1/4 cup plus 2 tablespoons sugar, plus sugar for coating the ramekins
    1 tablespoon brandy or whiskey
    1/2 cup plus 2 tablespoons all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/8 teaspoon salt

    For serving:
    creme anglaise (recipe below)
    2 fuyu persimmons, diced

    In a small pot, heat the half and half with the vanilla seeds and pod and the cinnamon stick until steaming, swirling occasionally. Cover and steep while you prepare the ramekins and pudding batter.

    Position a rack in the center of the oven and preheat to 350º. Brush 6 six-ounce ramekins with some of the melted butter and coat with sugar. Set in a roasting pan for easy maneuvering.

    In a large bowl, whisk together the eggs, sugar, brandy and persimmon puree. In a medium bowl, sift together the flour, baking powder, baking soda and salt, then whisk into the persimmon mixture until completely smooth. Remove the vanilla pod and cinnamon stick from the milk, squeezing any flavored milk out of them, then gradually whisk the warm milk into the persimmon mixture. Re-warm the butter if necessary, and whisk into the batter until combined.

    Pour the batter into the prepared ramekins, filling them about 3/4 of the way full. Bake the puddings until puffed, deeply golden, and firmly wobbly when jiggled, about 40 minutes (they will rise above the rims like souffles.) Let cool for about 20 minutes; the puddings will fall. Serve warm or at room temperature, topped with a pour of creme anglaise and diced fuyu persimmon.

    The puddings will keep, covered and refrigerated, for up to several days. Re-warm in a 300º oven for about 10 minutes before serving.

    Crème Anglaise

    Makes 1 generous cup, or 6 servings

    1 cup half and half
    1/4 vanilla bean, split and scraped
    2 egg yolks
    pinch salt
    3 tablespoons sugar

    In a small pot, heat the half and half with the vanilla until steaming, swirling occasionally. Cover and steep 20 minutes.

    Place a fine mesh sieve over a metal bowl and set aside.

    In a medium bowl, whisk together the yolks, salt and sugar until well combined. Reheat the milk until steaming, then dribble into the yolk mixture, whisking constantly. Pour the mixture back into the pan, and cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon, until the mixture reaches 175º and thickens to the consistency of heavy cream, 3 - 5 minutes.

    Immediately pour the mixture through the strainer and into the bowl to stop the cooking. Place the bowl in an ice bath, stirring the custard occasionally, until well-chilled.

    Store the creme anglaise in the refrigerator for up to 4 days.

    spoonful of pudding

    You might also like...

    « Spiced Sweet Potato Oven Fries
    White Bean, Kale and Farro Soup with Parsley Pesto »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. JeanineMB says

      January 04, 2014 at 9:39 am

      These look amazing! (Love the pic of them in their puffy state.). Will be trying this one soon.

      Reply
      • Alanna says

        January 05, 2014 at 7:24 am

        Thanks, Jeanine! Please let me know how you like 'em. :)

        Reply
    2. monica lois says

      November 28, 2015 at 2:27 pm

      I have made this for thanksgiving two years in a row, and both times received rave reviews! Delectable. Thanks for the amazing recipe :)

      Reply
    3. Joan says

      November 24, 2016 at 9:19 am

      You didn't say to separate the egg whites and beat them. My souffle never rose.

      Reply
      • Alanna says

        November 24, 2016 at 9:09 pm

        Hi Joan,

        You aren't supposed to whip the whites separately, the instructions are correct. It should rise regardless. Not sure what could have gone wrong...

        Reply
        • Joan says

          November 25, 2016 at 7:18 pm

          It tasted great but was almost like a bread pydding.

          Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    Panzanella is a glorious way to feature summer pro Panzanella is a glorious way to feature summer produce. Toasted bread sops up juices from ripe tomatoes while basil and olive oil add punch. I (@the_bojon_gourmet ) like adding @hodofoods Moroccan tofu cubes for instant protein and extra flavor. They give this salad marinated feta vibes while keeping it vegan!

To stay with the Mediterranean theme, I add kalamata olives, cucumber, and a kicky oregano dressing. Think Greek salad meets panzanella!

Serve this right away as a vegan main dish, or bring it to a picnic or potluck. Get the recipe @hodofoods! #panzanella
    Heirloom tomatoes are getting good in California r Heirloom tomatoes are getting good in California right now and I’m looking forward to making this rustic tomato tart ASAP. 🍅

Flaky gluten-free pie crust melds with a cheesy base and ripe roasted tomato slices. Bring this beauty to a potluck or enjoy slices with a glass of bubbly for an appetizer or a light meal. ✨

https://bojongourmet.com/rustic-heirloom-tomato-tart-gluten-free/
    Paleo Vegan Berry Peach Cobbler 🫐🍑 This rus Paleo Vegan Berry Peach Cobbler 🫐🍑

This rustic summer fruit dessert combines berries and peaches with floofy #glutenfree biscuits. Swapping in finely ground @go_raw organic sprouted pumpkin seeds in place of almond flour makes this nut-free as well. Pumpkin seeds give the biscuits a lovely green hue and loads of buttery flavor. Don’t forget the ice cream! 

Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
¼ cup (60 g) coconut yogurt
¼ cup (60 g) plant milk 
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.
    Strawberry shortcake dreams all summer long 🍓 Strawberry shortcake dreams all summer long 🍓

These GF shortcake biscuits are tender and buttery thanks to a blend of gluten-free flours (almond, oat, and rice) plus butter and cream. I’ve included dairy-free and vegan options too! 

✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here. 

Bojon appétit my loves! 

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#recipereel #gfbaking #strawberryseason
    Moar #zucchini love: chocolate tahini zucchini bre Moar #zucchini love: chocolate tahini zucchini bread ✨

This floofy loaf is paleo, vegan, and nut-free and it’s super simple to whip up with just a bowl and a whisk. Great for packing on picnics and in lunchboxes, or nomming with coffee in the afternoon ✨

https://bojongourmet.com/vegan-paleo-zucchini-bread-tahini-chocolate/

#zucchinibread #tahini #chocolove #paleobaking #paleodessert #bestofvegan #glutenfreevegan #allergyfriendly
    Next up for #zucchini season: GF zucchini fritters Next up for #zucchini season: GF zucchini fritters! Made with chickpea flour and spices for a falafel vibe🧆🥙

I love serving this up with herb yogurt sauce, chopped cucumber, tomato, and a drizzle of lemon. These are easy to make and they use up SO MUCH zucchini!

https://bojongourmet.com/gluten-free-zucchini-fritters/

#zucchinifritters #zucchinirecipes #f52farmstand

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack