• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
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
    5 from 2 reviews

    Vanilla Cinnamon Persimmon Pudding

    By Alanna Taylor-Tobin on Jan 9, 2011 (updated Apr 7, 2025) / 6 Comments Jump to Recipe

    Silky baked persimmon pudding made with ripe hachiya persimmons and kissed with vanilla and cinnamon. Top these with a drizzle of creme anglaise for a festive, balanced dessert. Now with a gluten-free option!

    persimmon pudding in a ramikin
    If you're looking for a way to use hachiya persimmons, this cozy persimmon pudding is a favorite of my custard and pudding recipes. Much like this sticky date pudding, this persimmon dessert is like a very moist cake you can eat with a spoon.

    I published this recipe many years ago when I still baked with wheat flour. If a gluten-free persimmon dessert is what you're after, make this GF persimmon cake instead. Below is my original text.

    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:

    • persimmon bread, persimmon galettes, and gluten-free persimmon cake 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 pear 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

    *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 2 reviews

    Vanilla Cinnamon Persimmon Pudding

    Print Recipe Pin Recipe
    Silky baked persimmon pudding made with ripe hachiya persimmons and kissed with vanilla and cinnamon. Top these with a drizzle of creme anglaise for a festive, balanced dessert. Now with a gluten-free option!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total: 1 hour hour 15 minutes minutes
    Servings: 6 servings

    Ingredients

    Persimmon Pudding

    • ¾ cup persimmon puree, from about 3 medium dead-ripe hachiya persimmons (see headnote)
    • ¾ cup half and half (a.k.a. light cream; or 1/2 cup whole milk and 1/4 heavy cream)
    • ½ vanilla bean, split and scraped
    • 1 cinnamon stick (3")
    • 4 tablespoons unsalted butter, melted
    • 2 eggs
    • ¼ cup plus 2 tablespoons sugar, plus sugar for coating the ramekins
    • 1 tablespoon brandy or whiskey
    • ½ cup plus 2 tablespoons all-purpose flour (my cousin tested this using Bob's Red Mill 1 to 1 gluten-free flour and it worked great!)
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ⅛ 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 (a.k.a. light cream; or ½ cup each whole milk and heavy cream)
    • ¼ vanilla bean, split and scraped
    • 2 egg yolks
    • pinch salt
    • 3 tablespoons sugar
    Prevent your screen from going dark

    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 (or use 1 larger baking dish with 2-quart capacity). 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; increase the baking time if using 1 large baking dish.) 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!

    spoonful of pudding

    You might also like...

    FallWinter
    « 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

      5 from 2 votes (2 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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

      Rate this recipe after you've made it:




    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

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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

    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour
    • 20-Minute Buckwheat Pancakes, But Make Them Floofy
    • Banana Muffins with Oat & Almond Flour (Gluten-Free)

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    You might also like...

    Footer

    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    You’d never guess this ultra-moist, tender carro You’d never guess this ultra-moist, tender carrot cake is gluten-free and naturally sweetened! 😍 Made with almond flour, cassava flour, and topped with the dreamiest honey cream cheese frosting. Who’s grabbing a fork??
 
🥕 Craving this? Drop a “recipe please” in the comments, and I’ll send it straight to your DMs!
 
#GlutenFreeBaking #NaturallySweetened #CarrotCakeLovers #BakingReel #AlmondFlour #CassavaFlour
 
https://bojongourmet.com/paleo-carrot-cake-almond-flour-dairy-free/
    Do you agree? 🤔🍌 Get the recipe for these F Do you agree? 🤔🍌

Get the recipe for these FLOOFY almond & oat flour banana muffins on my blog. 🥳

Or comment “recipe please” and get it delivered to your DMs. 💌

Bojon appétit! 👩🏻‍🍳

#bananamuffins #glutenfreebaking #almondflour #oatflour 

https://bojongourmet.com/gluten-free-banana-muffins-oat-almond-flour/
    ☘️The trick to shamrock-green #matchacookies? ☘️The trick to shamrock-green #matchacookies? Good matcha, the right leavening, and some baking magic 🪄

Made with @artisanamarket cashew butter, @coombsmaple maple syrup, @bobsredmill almond flour, @myencha matcha, and @guittardchocolate 💚

Comment “recipe please” and I’ll DM it to you. 

Bojon appétit! 

#vegancookies #veganrecipes #glutenfreevegan #almondflour #paleorecipes #matcharecipes #stpatricksday☘️ 

https://bojongourmet.com/matcha-chocolate-chip-cookies-vegan-paleo/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

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

    Copyright © 2025 The Bojon Gourmet.

    You might also like...

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.