Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
1 hour
Perfect for an indulgent breakfast or as a gluten-free Holiday dessert. This custard works perfectly baked into pie crusts. Creamy Hachiya persimmons are best when super soft, ripe and whipped in with thick cream. Whip it up while your Pumpkin Custard cools.
Baked in small dishes these are basically crustless pumpkin pies. Therefore, feel free to pour this into a crust if you prefer. A dollop of our Persimmon Cream completes this dish, but plain, lightly sweetened whipped cream works well too.
The soft Hachiya Persimmon is only edible when it is soft and the innards are almost liquid in texture. They have a tip, rather than the firmer variety that has a flat bottom. Peel and chop or blend this to a pulp to be whipped in with the cream. This is yummy enough to eat by itself, but is extra special dolloped on pancakes, waffles or pumpkin custards.
