Name: Persimmon Crème Brûlée with Sugared Cranberries Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 cup vegan vanilla creamer (such as Silk’s Vanilla Almond Creamer); 1/2 cup sugar; 1/2 cup peeled and chopped Fuyu persimmon; 1/2 cup water; 3 tablespoons tapioca flour/starch; 2 tablespoons cornstarch; 1 teaspoon nutritional yeast; 1/8 teaspoon Indian black salt (Kala Namak); Dash of ground turmeric; Roughly 6 teaspoons fine sugar (for caramelizing); 1/2 cup fresh cranberries; 2 teaspoons water; 1 tablespoon sugar; 1/2 cup thinly sliced Fuyu persimmon, cut into half slices; 4 pieces fresh rosemary or mint (optional garnish)

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If you’re searching for a dessert that dazzles the eye and delights the palate, this Persimmon Crème Brûlée with Sugared Cranberries Recipe is going to be your new favorite holiday treat. It combines the silky smoothness of a classic crème brûlée with the vibrant, fruity flavor of fresh persimmons and the tart sparkle of sugared cranberries. Plus, it’s entirely vegan and gluten-free, making it an easy choice for anyone looking to impress guests with something both stunning and simple to make. Trust me, once you try this recipe, it’s going to find a permanent place in your dessert rotation.

Ingredients You’ll Need

A bottle of Silk Vanilla Almond Creamer is placed in the center on a light wooden surface. Surrounding the bottle are three bright orange persimmons with green leafy tops, scattered fresh red cranberries, and a white immersion blender lying to the right. Behind the bottle, there is a small stack of white bowls with textured rims, and the background features a blurred wooden kitchen cabinet and white tiles. photo taken with an iphone --ar 4:5 --v 7

This Persimmon Crème Brûlée with Sugared Cranberries Recipe relies on a handful of thoughtful ingredients, each one playing a crucial role in crafting the perfect balance of creamy texture, sweetness, and festive color. From the vegan vanilla creamer that creates a luscious base to the vibrant cranberries that add a beautiful finishing touch, you’ll see how simple essentials come together to create magic.

Vegan vanilla creamer: Provides a creamy, dairy-free base with subtle vanilla notes that enhance the dessert’s flavor.
Sugar: Sweetens the custard and caramelizes perfectly on top for that signature brûlée crunch.
Fuyu persimmon (peeled and chopped): Adds natural sweetness and a gorgeous orange hue to the custard.
Water: Helps cook the fruit into the custard for smooth consistency.
Tapioca flour/starch: Gives the crème its silky thickness without any graininess.
Cornstarch: Works alongside tapioca starch to stabilize and set the custard beautifully.
Nutritional yeast: Adds a subtle depth of flavor and richness without overpowering the sweetness.
Indian black salt (Kala Namak): Brings a faint savory tang that balances the sweetness perfectly.
Ground turmeric: A dash for natural color enhancement and a hint of warmth.
Fine sugar for topping: Essential for creating the crackling caramelized crust.
Fresh cranberries: Provide a tangy contrast and pop of color when sugared.
Water (for cranberries): Used to cook and soften cranberries just enough to coat them with sugar.
Additional sugar (for cranberries): Turns cranberries into sweet, sparkly jewels perfect for garnishing.
Thinly sliced persimmon: Adds fresh fruit decoration and extra flavor on top.
Fresh rosemary or mint (optional): Adds a fragrant, herbal touch that brightens the dish.

How to Make Persimmon Crème Brûlée with Sugared Cranberries Recipe

Step 1: Prepare the Crème Base

Begin by combining the vegan vanilla creamer, sugar, chopped Fuyu persimmon, water, tapioca starch, cornstarch, nutritional yeast, black salt, and turmeric in a blender. Puree everything until the mixture is completely smooth with no lumps. This step is crucial to ensure your custard has that silky consistency so prized in crème brûlée.

Step 2: Cook to Perfection

Pour your blended mixture into a small saucepan over medium-low heat. Whisk continuously as you gradually bring it to a gentle simmer. Watch carefully and keep stirring to avoid lumps as it thickens. You’ll know it’s perfect when a thick layer coats the back of your spoon smoothly, without any graininess. This silky texture is what makes this recipe stand out for creamy comfort and richness.

Step 3: Chill the Custard

Once thickened, divide the custard evenly into ramekins—four 4-ounce bowls or eight 2-ounce ones if you want smaller portions. Refrigerate for at least 40 minutes to allow it to firm up to that perfect crème brûlée consistency. If you’re making these ahead for guests, keep them chilled until serving time.

Step 4: Prepare the Sugared Cranberries

While your custards chill, heat the cranberries with water in a small pan over medium-high heat. When you hear them sizzle, sprinkle in the sugar and stir gently until the cranberries are coated with a shiny glaze. Remove from heat and let them cool on a plate for about 15 minutes. This simple sugaring process creates little bursts of tart sweetness to contrast the rich custard beautifully.

Step 5: Brûlée the Sugar Topping

When you’re ready to serve, sprinkle a thin, even layer of sugar onto each chilled custard surface. Using a kitchen torch or your broiler, carefully caramelize the sugar until it bubbles and turns a warm amber color. If your sugar resists melting, pulse it in a dry blender to get a finer dusting for easier caramelization. This crackling caramel layer gives the classic brûlée texture everyone loves.

Step 6: Garnish and Assemble

Immediately after torching, top each custard with half slices of persimmon and a few sugared cranberries. Add fresh rosemary or mint sprigs if you like for a festive, aromatic flourish. Serve right away so the sugar crust stays crisp and your dessert tastes absolutely fresh.

How to Serve Persimmon Crème Brûlée with Sugared Cranberries Recipe

The image shows four scenes of making a sauce. The first part shows bright orange persimmon slices with a smooth texture, placed on a wooden cutting board with some whole persimmons and cranberries blurred in the background. The second scene is a clear blender container with a pale beige liquid and a mound of white powder sitting on top. The third scene shows a beige sauce being poured from the blender into a black pan, forming a smooth flowing layer. The last scene captures the same sauce being whisked in the pan, with the whisk coated in the thick, creamy beige mixture. The background throughout is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

The sugared cranberries and thin persimmon slices are the star garnishes here. They add bursts of freshness and a beautiful contrast in color and texture. For an herbal touch, a small sprig of rosemary or mint complements the fruity notes with a subtle aromatic brightness that truly elevates the presentation.

Side Dishes

This dessert shines beautifully on its own but can also be served alongside lightly spiced ginger tea or a glass of sparkling wine to balance the creamy, sweet richness. A small bowl of lightly toasted nuts or a crisp green salad with a citrus vinaigrette can round out your dessert experience and refresh the palate.

Creative Ways to Present

For special occasions, try serving the brûlée in clear glass ramekins so the gorgeous orange custard shines through. Layer sugared cranberries artistically on top or scatter edible flowers alongside for a whimsical, elegant look. If you’re feeling adventurous, place the ramekins on a bed of crushed ice with fresh herbs to highlight the seasonal freshness and add a charming visual touch.

Make Ahead and Storage

Storing Leftovers

Leftover Persimmon Crème Brûlée with Sugared Cranberries Recipe keeps well in the refrigerator for up to 3 days. Cover tightly with plastic wrap or an airtight lid to prevent it from absorbing any fridge odors or drying out. Remember to brûlée the sugar top fresh before serving to preserve the classic crackle.

Freezing

This custard does not freeze well because the texture can become grainy and watery after thawing. It’s best to enjoy this dessert fresh or within a few days refrigerated for maximum creaminess and flavor.

Reheating

Since this dessert is typically served chilled, reheating is not recommended. Simply let it come to room temperature for 10-15 minutes if it feels too cold, then brûlée the sugar topping just before serving for that perfect warm caramel finish against the cool custard.

FAQs

Can I use a different type of persimmon?

Fuyu persimmons are preferred for their firmness and sweetness, but if you can only find Hachiya persimmons, make sure they are fully ripe and soft before using. The texture is different, so it may slightly affect the custard’s consistency.

Is there a substitute for black salt (Kala Namak)?

If you don’t have black salt, you can omit it or add a tiny pinch of sea salt to enhance the custard’s savory notes. Black salt gives a unique aroma reminiscent of eggs, which is great in this vegan recipe but not absolutely necessary.

What if I don’t own a kitchen torch?

No worries! You can caramelize the sugar by placing the ramekins under a broiler for a couple of minutes, but watch closely as it can burn fast. Position them close to the heat and keep an eye on the sugar to create that signature brûlée crust safely.

Can I make this recipe soy-free?

Absolutely! Using Silk’s Vanilla Almond Creamer or a similar soy-free vegan creamer keeps this recipe completely soy-free and still super creamy and delicious.

How do I make the sugared cranberries ahead of time?

You can prepare the sugared cranberries earlier in the day and store them in an airtight container at room temperature. Just add them on top right before serving to keep their sparkle and texture intact.

Final Thoughts

This Persimmon Crème Brûlée with Sugared Cranberries Recipe is truly a showstopper that brings warmth, festive spirit, and a creamy, dreamy flavor to your holiday table. It’s a wonderful way to celebrate seasonal fruit in a luscious, plant-based way that everyone can enjoy. Once you make it, you’ll see how easy it is to impress your friends and family with this delightful twist on a classic. Go ahead, light your kitchen torch, and treat yourself to the magic of this dessert!