It took me a while to decide whether I should use custard or pudding to describe this recipe. You know that this little sweet treat recipe was kind of a popular way to enjoy persimmon in Japan. And there they called it 柿プリン, basically persimmon pudding.
But if you really Google something "pudding" online, usually it'll end up with tons of a more "bread-like" baking dish instead. So I figured let's keep it as persimmon custard instead, and I'll also put up 柿プリン to provide some extra insight.
Three ingredients only persimmon custard (柿プリン) -
Ingredients (about 4 medium servings)?
- 400 grams/2 big ripe persimmons
- 200 grams whole milk (I used lactose-free version)
- Some honey (optional)
How?
Peel and slice the persimmons to chunks. We will need 400 grams of persimmon here for the main custard part. You can also save some and slice to smaller cubes for garnish later on when serving.
Transfer persimmon chunks to a blender. Pour in 200 grams of whole milk and blend till smooth. Taste and see if some honey is needed.
The persimmons I have here are very sweet, but I still added no more than 1 tablespoon of honey just for that extra aroma. After adding honey, blend again till evenly mixed.
Pour into containers, use glass containers if possible so that orange hue can been seen.
Cover with lid or cling foil. Store in the fridge for at least 4 hours or overnight. Once the texture has been set, you can add the cubed persimmon on top and enjoy the whole custard anytime.
Fun thing is that I also Googled what's better not to be enjoyed together with persimmon. Ended up dairy was one of them. Saying that there's a risk of forming stomach concretions by eating these two together.
However, you do see many sweet treats being made using persimmon and dairy together. So I dug a little bit more. Yet again it's more about portion control. As long as you don't binge eating persimmon and dairy, usually the situation won't be as serious, and most likely nothing bad will happen.
One more thing you can do to prevent such event is that always make sure to use very ripe persimmon if it's about to be turned into something creamy. Because ripe persimmons are less astringent, that means less tannic, and reduces the chance of forming bezoar in your body.
And of course if somehow you don't feel too good after eating persimmon, even without dairy some people can't digest such fruit that well still, just stop consuming it all along. But for those who can eat persimmon without much issues, please enjoy such delicacy especially fall and winter are the best seasons for sweet persimmons.
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