Persimmon Flan

Ingredients

• 8 ounce block 
• 3 large egg whites 
• 2 large eggs 
• 2 tablespoons flour all-purpose
• 2 cups milk 2% reduced-fat
• 24 slices persimmon ripe peeled thin ( 4 persimmons)
• 10 ounces persimmons ripe peeled quartered
• 0.5 cup pomegranate seeds 
• 1.5 cups sugar divided
• 0.3 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• cake form
• spatula
• broiler pan

Directions

1. Combine 1 cup sugar and water in a small, heavy saucepan over medium-high heat. Cook until sugar dissolves; stir as needed to dissolve sugar evenly. Cook 9 minutes or until golden. Immediately pour into a 9-inch round cake pan, tipping quickly until sugar coats bottom of pan.
2. Place persimmon quarters in a food processor; process until smooth, scraping sides of bowl once.
3. Preheat oven to 35
4. Combine 1/2 cup sugar and flour. Beat cream cheese at medium speed of a mixer until smooth.
5. Add flour mixture; beat until well-blended.
6. Add egg whites and eggs; beat well. Gradually add milk and 1/2 cup persimmon puree; beat well.
7. Pour batter into prepared cake pan.
8. Place cake pan in a broiler pan; add hot water to broiler pan to a depth of 1 inch.
9. Bake at 350 for 1 1/2 hours or until a knife inserted in center comes out clean.
10. Remove cake pan from pan; cool completely on a wire rack. Cover and chill 8 hours.
11. Loosen edges of flan with a knife or rubber spatula.
12. Place a serving plate, upside down, on top of pan; invert flan onto plate.
13. Drizzle any remaining caramelized syrup over flan.
14. Sprinkle with pomegranate seeds; garnish with persimmon slices.