3 hachiya persimmons
3 egg yolks
1 1/2 cups half & half (or milk and cream)
1/3 cup evaporated cane sugar
Scrape the soft flesh out of the persimmons and puree until smooth, yielding about 1 1/2 cups, and set aside.
In a sauce pan, heat milk/cream/half & half and sugar on low heat, stirring, until the sugar is dissolved and milk is steaming (do not boil).
While the milk is heating, in a separate boil, briefly beat the egg yolks with a whisk. After the milk is steaming, very slowly whisk half of the milk into the yolks, then whisk the mixture all together in the saucepan. Add the persimmon puree and cook, stirring occasionally for another 10 minutes to thicken. If you like a very smooth texture, pour through a fine strainer.
Serve warm or cool with ginger spice cake, maybe with some whipped cream sweetened with maple syrup and toasted pecans.
Add 1/2 a vanilla bean to the milk or cream while heating, then remove pod and scrape seeds into the milk.
Add a pinch of cinnamon, cardamom, or nutmeg with the persimmon.
Use honey or maple syrup instead of sugar.