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Candy Cap Persimmon Flan
- 1 cup and 1/2 cup sugar
- 6 large eggs
- 1 14oz can sweetened condensed milk
- 1 13 oz can evaporated milk
- 1 teaspoon vanilla
- ¼ ounce Candy Cap mushrooms
- 1 medium guajillo chile
- pulp from one large persimmon
Grind mushrooms and chile together in a coffee grinder or food processor to a fine powder.
Preheat oven to 325 degrees.
You will need 6 ramekins or other specialty flan cookware and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
With powdered chile and mushrooms in bowl in a mixer or with a whisk, blend the eggs together. Mix in the milks and the persimmon pulp then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added. I also hit it a little with the immersion blender to make sure the persimmon pulp was masticated.
Pour custard into caramel lined ramekins or one large mold. Place ramekins or mold in a large glass or ceramic baking dish or large sheet pan and fill with about 1-2 inches of hot water. Bake for 30 to 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool in a refrigerator for at least 1 hour. To unmold, loosen the edges of the custard with a knife. Place in hot water up to the rim of the mold for a few seconds, and quickly turn upside down on a serving plate or invert each ramekin onto a small plate, the caramel sauce will flow over the custard making everyone feel like a rock star.