For the Flan
- ½ cup sugar
- 2 tablespoons water
- 2 large eggs
- 3 large egg yolks
- Zest from one lemon, chopped fine
- 14 ounces sweetened condensed milk
- 1 ½ cups low-fat milk
- Preheat oven to 350 degrees.
- Bring sugar and water to a boil in a saucepan, swirling the saucepan until the sugar is dissolved. Gently swirl the pan occasionally—do not use a utensil to agitate the mixture. Reduce heat to a simmer and cook until the mixture has caramelized to a dark brown color. Carefully pour the caramel into a cake pan, tilting the pan to coat the bottom evenly.
- Whip the eggs and yolks in a non-reactive bowl. Add the zest, condensed milk and low-fat milk to the bowl and whip until well-blended. Pour the mixture into the cake pan, over the caramel.
- Place the cake pan in a large roasting pan and fill the roasting pan with boiling water to half the height of the cake pan. Place both pans in oven and bake for about 30 minutes. The center should be firm to the touch and a meat thermometer inserted into the center should read 170 degrees. Remove both pans from the oven and carefully remove the cake pan from the hot water. Place the cake pan on a cooling rack and cool to room temperature. Wrap the pan tightly with plastic wrap. Do not let plastic wrap touch the surface of the flan. Refrigerate for at least 2 hours or overnight.
- To serve, use a knife to loosen the custard from the edges of the cake pan. Invert a serving platter over the flan and flip the custard over onto the platter. Drizzle all caramel over flan and serve immediately.
For the Persimmon Compote
- 1 ½ pounds Fuyu persimmons, peeled, seeded and diced
- 2 ounces sweet butter
- ½ cup brown sugar
- ¼ cup seasoned rice vinegar
- 2 ounces pickled ginger, chopped fine
- Melt butter in saucepan. Add persimmon, brown sugar, butter and vinegar. Stir until combined, over high heat until mixture boils. Drop heat to a low simmer and cook until persimmons are tender and syrupy, about 45 minutes.
- Remove from heat and cool to room temperature. Stir in chopped pickled ginger. This may be served immediately or refrigerated overnight.
For the Whipped Cream
- 1 ½ cups whipping cream, chilled
- 1 ½ teaspoon evaporated cane juice
- ½ teaspoon pure vanilla extract
- ½ teaspoon orange zest, chopped fine
- Chill mixing bowl and whip attachment from mixer for I hour before beginning.
- Add all ingredients to mixing bowl and whip at low speed until cream bubbles. Increase to medium speed and whip until cream thickens. Increase speed to high and whip until cream doubles in volume and form stiff peaks. Serve immediately.