Persimmon And Chocolate Flan: A Recipe To Try
The main protagonists of the persimmon and chocolate flan recipe are fruit and cocoa. They are both very popular due to their nutritional value, and are increasingly readily available.
A simple dessert with a surprising flavor and texture, which will appeal to young and old. A recipe that you will surely want to repeat often.
A recipe with great health potential
Persimmons and cocoa are two healthy foods to include in your daily diet. In addition, they are very versatile in the kitchen and are suitable for various preparations: salads, smoothies, with yogurt, in salads or desserts.
Persimmon is a fruit native to Japan and China, although today it is very popular in many other countries around the world. There are many varieties and all are distinguished by their delicate flavor.
On a nutritional level we highlight the high content of water, fiber and vitamins. Particularly noteworthy is the high content of vitamins A and C. Persimmons also provide antioxidants and other components with beneficial effects on health.
The cocoa, on the other hand, comes from the American continent. Known by the Incas as the food of the gods, it became very popular in Europe thanks to its medicinal use.
In its original form it does not contain the added sugar of chocolate. If taken in this form, its possible properties for the organism will be exploited to the fullest (although experts point out that these need further scientific evidence):
- Protection of the cardiovascular system by reducing blood pressure.
- Antioxidant.
- Improving blood flow in the brain.
Prepare the persimmon and chocolate flan
You can prepare excellent and healthy desserts using just a few ingredients. And, sometimes, fruit is a great protagonist. Puddings are popular in many countries. They can be prepared in the most varied ways, and many ingredients and flavors can be added.
They are cooked in the oven or in a bain-marie, fruit is added in their more traditional version, or vegetable drinks and sugar-free ingredients are incorporated. Although some versions of flan are more recommended than others to eat on a daily basis, all of them will achieve undisputed success.
Option 1: persimmon and chocolate flan without sugar, eggs or milk
With a little pure cocoa and ripe persimmons you can prepare this dessert. It does not need other ingredients and cooks in minutes.
Ingredients for 6 servings
- 800 grams of persimmon (weight of peeled and cut fruit).
- 60 grams of pure cocoa powder.
Preparation
- Peel and cut the persimmons into medium-sized pieces. Put them in a blender glass and blend until creamy.
- Then add the cocoa and then blend again until everything is evenly blended.
- Then pour the mixture into molds for individual flans and cover with aluminum foil. Refrigerate them for at least 6 hours and, if possible, until the next day.
- After this time, you will notice a much creamier consistency when you take them out of the refrigerator. Although a little different from traditional flan, the result is spectacular and very tasty.
In this case, it is a recipe for healthy desserts. Without added sugars, as it is already sweetened by the fruit itself. It’s almost like eating whole cocoa with some pure cocoa.
In addition, it is suitable for people with common intolerances and allergies, such as eggs and milk. It is also suitable for celiacs, if the pure cocoa used is certified by the presence of the crossed ear symbol (it does not present a risk of cross-contamination or added flour).
For those who prefer a sweeter touch, a sweetener can be added. Although it would be better to accustom the palate to the original flavor of the fruit, there is always the possibility of adding a touch of cinnamon or vanilla to enhance the flavor.
Option 2: persimmon and chocolate flan with egg
The most traditional flan, but homemade and with fruit as the main ingredient.
Ingredients needed
- 500 grams of ripe persimmons.
- 40 grams of pure cocoa powder.
- 5 eggs.
- 150 grams of sugar.
- 100 grams of sugar for the caramel.
Preparation
- Peel and chop the persimmons. Set them aside.
- Then prepare the caramel. To do this, pour the sugar into a saucepan with a little water and cook the mixture until the color darkens. Pour the mixture into the bottom of the ovenproof dish.
- Place the chopped fruit in a bowl or blender glass and blend with the cocoa. The consistency of the dough must be dense and homogeneous.
- In another bowl, beat the eggs with the rest of the sugar and add them to the previous mixture. Then pour everything into the mold with the caramel.
- To cook the flan you need to put the mold in a pan or a container with a little water and bake in a bain-marie. It will be ready when, by inserting the tip of a needle, it comes out completely clean.
- Remove from the oven and set the flans aside to cool completely. It will then be necessary to put them in the refrigerator for at least two hours. It is recommended to prepare the flans the day before serving, as this will give them more flavor.
- To reduce the sugar content of this preparation, try to make the flans without the caramel and decorate them with chopped walnuts to sprinkle on once removed from the mold.
The essential elements of this recipe
Both versions are relatively easy to prepare in a short time. For this reason, they could become a permanent presence suitable for many times of the day, such as breakfast, afternoon tea or snack.
However, it is advisable to prepare the first version for daily consumption and leave the second (with added sugar) for special occasions.
To serve the persimmon and chocolate flan, you can decorate it with a biscuit or a waffle. You can also sprinkle it with chopped walnuts.
Undoubtedly, it will help you to introduce more portions of fruit into your diet and to expand the variety. The bright color of persimmon reveals its interesting supply of vitamins, antioxidants and beta-carotene.
And for chocolate lovers, cocoa will offer a similar flavor, albeit with a more bitter touch that you may need to get used to. But it is the best way to take advantage of the benefits of cocoa, already appreciated by Mexican cultures for many years.
