Persimmon Chocolate Flan Recipe
A traditional dessert with two exotic ingredients that you will love. Did you know that you can combine persimmon and cocoa?
The main protagonists of the chocolate and persimmon custard recipe are the fruit and the cocoa. These two products are on the rise thanks to their nutritional value and are increasingly present on the market.
A simple dessert, with a surprising flavor and texture, which young and old will love. A recipe that you are sure to repeat often.
A recipe with strong health potential
Persimmon and cocoa are two healthy foods to include in your daily diet. They are also very versatile in the kitchen and can be prepared in various ways: fruit salads, smoothies, with yogurt, in salads or desserts.
Persimmon is a fruit native to Japan and China, although today it is very popular in other countries around the world. Many varieties are known and all of them are distinguished by their delicate taste.
Nutritionally, it is worth mentioning its high content of water, fiber and vitamins. In his particular case, vitamins A and C stand out. It also provides antioxidants and other components with interesting health effects.
Cocoa, on the other hand, comes from the Americas. Known as the food of the gods by the Incas, it became very popular in Europe due to its use as a medicine.
In its original form, it does not contain the added sugar of chocolate. Taken in this form, it’s the best way to take advantage of its possible properties for the body (although experts point out that more scientific evidence is needed):
- Protection of the cardiovascular system by reducing blood pressure.
- Antioxidant.
- Improved blood circulation in the brain.
Methods for preparing persimmon chocolate flan
When it comes to making healthy desserts, you can achieve optimal results with just a few ingredients. And sometimes the fruits are the main protagonists.
Flans are, without a doubt, a very traditional dessert in many countries. They can be prepared in the most varied way imaginable and add multiple ingredients and flavors.
They are baked in the oven or in a double boiler, fruit is added in the most traditional recipes, or vegetable drinks and sugar-free versions are incorporated. Although some are more recommended than others for daily feeding, they are all unquestionably successful.
Option 1: persimmon and chocolate flan without sugar, without eggs and without milk
With a little pure cocoa and a few ripe persimmons, this dessert is ready. It doesn’t require any other ingredients and it only takes a few minutes to cook.
Ingredients for 6 portions
- 800 grams of persimmons (weight of peeled and cut fruit)
- 60 grams of pure cocoa powder
How to cook it
- The first step is to peel and cut the persimmon into medium sized pieces. Put it in a blender and mix until you get a cream.
- Then add the cocoa and mix again until everything is integrated evenly.
- Then pour into individual flan molds and cover them with aluminum foil. Place in the refrigerator for at least 6 hours and, if possible, overnight.
- After that time, when you take it out of the fridge, you will notice a much creamier texture. Although it is a little different from the traditional custard, the result is spectacular and very tasty.
In this case, it is a very healthy dessert. No added sugar, as it is sweet with the fruit itself. So it’s almost the same as eating it whole with a little bit of pure cocoa.
In addition, it is suitable for people with common intolerances and allergies such as egg and milk. It is also suitable for celiacs if the pure cocoa is certified (no danger of cross contamination and no added flour).
For those who prefer a sweeter touch, we can add some kind of sweetener. Although it is best to accustom the palate to the original flavor of the fruit, it is always possible to add a touch of cinnamon or vanilla to enhance the taste.
Option 2 for the persimmon and chocolate flan: with eggs
The most traditional flan, but prepared at home and with fruit as the main ingredient.
Ingredients needed
- 500 grams of ripe persimmons
- 40 grams of pure cocoa powder
- 5 eggs
- 150 grams of sugar
- 100 grams of sugar for the caramel
Step by step
- Start by peeling and chopping the persimmons. Book.
- Then prepare the caramel. To do this, put the sugar in a saucepan with a little water and cook until the color darkens. Pour into the bottom of the mold to prepare the flan.
- In a bowl or in the glass of the blender, put the chopped fruits and crush them with the cocoa. The consistency of the dough should be thick and homogeneous.
- In another bowl, beat the eggs with the rest of the sugar and mix them with the previous mixture. Then pour into the mold with the caramel.
- To cook the custard, place the mold in a dish or container with water and cook it in a double boiler. It will be ready when it comes out clean when pricked with a needle.
- Remove from oven and set aside to cool completely. It is then necessary to put it in the refrigerator for at least two hours. It is advisable to prepare the custard overnight, as it gains in flavor.
- To reduce the sugar content of this preparation, you can prepare it without the caramel and decorate it with a few chopped walnuts on top once removed from the mold.
The gist of this recipe
Both versions are relatively easy and quick to prepare. This is why this custard can become a classic in your daily life. It is ideal at all times of the day, such as breakfast, afternoon tea or a snack.
However, it makes more sense to prepare the former for regular consumption and leave the latter (with added sugar) for special occasions.
When serving the persimmon and chocolate flan, you can decorate it with a cookie or a wafer. You can also sprinkle with a few chopped nuts.
Undoubtedly, it allows to introduce more portions of fruit into the diet and increase its variety. The striking color of persimmon reveals the interesting contribution of vitamins, antioxidants and beta-carotene.
And for chocolate lovers, you get a similar taste, but with a more bitter touch that you also have to get used to. But it’s the best way to enjoy the benefits of cocoa already enjoyed by Central American cultures for centuries.
