Ingredients:
14-16 egg yolks
1 qt. Heavy whipping cream
½ Cup Sugar (plus more for carmelizing)
1 Cup Persimmon pulp
1 tsp Nutmeg

Preparation:
Separate eggs reserving the yolks only in a mixing bowl. Heat half of the cream with the ½ cup sugar just to a boil. Whisk the hot cream into the egg yolks slowly to temper the eggs. Quickly pour the remaining cold cream into the mixture. Add the persimmon pulp. Ladle 3 – 4 ounces of the crème batter into ramekins, place in a water bath. Bake @ 300° for approximately one hour.