Persimmon Vanilla Pudding with Cinnamon Pecan Crunch

Ingredients

• •2 ripe persimmons, peeled and pureed
• •1 cup whole milk
• •1/2 cup heavy cream
• •1/3 cup granulated sugar
• •1 teaspoon pure vanilla extract
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon nutmeg
• •1/3 cup chopped pecans
• •2 tablespoons unsalted butter
• •1 tablespoon brown sugar
• •1/4 teaspoon ground cinnamon (for crunch topping)
• •1 pinch of salt (for crunch topping)

Instructions

1. 1

   Peel and puree the ripe persimmons until smooth. Set the puree aside.

2. 2

   In a medium saucepan, combine whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and nutmeg. Whisk together and heat over medium-low heat, stirring occasionally until the sugar is dissolved and the mixture is warm but not boiling.

3. 3

   Gradually add the persimmon puree to the saucepan, whisking to combine. Continue to cook on low heat for 5-7 minutes until the mixture thickens slightly. Remove from heat and let it cool slightly.

4. 4

   Divide the pudding mixture into individual ramekins, glasses, or a serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until fully chilled.

5. 5

   While the pudding chills, prepare the cinnamon pecan crunch topping. In a small skillet, melt the unsalted butter over medium heat. Add the chopped pecans, brown sugar, ground cinnamon, and a pinch of salt. Stir and cook for 3-4 minutes until the pecans are toasted and coated in the cinnamon-sugar mixture. Remove from heat and let cool completely.

6. 6

   Once the pudding is set, sprinkle the cinnamon pecan crunch evenly over the top of each serving.

7. 7

   Serve the pudding as is, or garnish with whipped cream, caramel drizzle, or additional spices for extra flair. Enjoy!