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Persimmon Flans with Honeyed Whipped Cream Recipe

Persimmon Flans with Honeyed Whipped Cream

Recipe courtesy Judith Fertig

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on November 15, 2010

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    this did not come out well at all. i followed the recipe and have had no problems making flan in the past, but the "custard" part separated into a layer that was more custard and a layer that was the persimmon and spice puree that had poor texture. i was very disappointed.

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  • on January 07, 2007

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    This would make more sense if it had a crust and some whipped cream on top because the texture is like pumpkin pie filling, only a very spicey tangy weird pumpkin pie. This just made me want real flan-dense and smooth. I will not make this again.

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  • on January 16, 2006

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    Someone must have made a mistake here. I baked the breads art 350 degrees and they game out perfect. This recipe is very TASTY!

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  • on December 28, 2005

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    Excellent flavor, perfect for Thanksgiving.

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