Ingredients
1 cup persimmon pulp
6 large eggs
1 can condensed milk
1 can water
1 teaspoon vanilla
1 pinch cinnamon
2 cups sugar
Preparation
In a 2 quarts microwave proof bowl mix cinnamon, vanilla, condensed milk and use the can to measure water scrapping the leftover from can. Microwave in HI for 4 min or until boil.
Remove milk mixture from microwave and sit in a bowl of ice to cool down. Add persimmon pulp, stir well. Save.
In another bowl bit the eggs and mix in the cold milk mixture.
Pour the sugar in a hot pan to make caramel. Once it is light golden color pour it in the bottom of a flan mold or individual molds.
Using a strainer empty the eggs/milk blend inside the mold.
In a 350F preheated oven cook the flan with a water bath until it is firm in the center. Time depends on ovens and mold option
