Sugar-free persimmon crème caramel: tasty and very light

Prepare the persimmons : Peel the persimmons and blend the pulp until you obtain a smooth, uniform puree. The puree should be soft and sweet, thanks to the natural ripeness of the persimmons.
Combine the ingredients : In a bowl, combine the persimmon puree, plain yogurt, cocoa powder, ginger and cinnamon. Mix well to combine all the ingredients until you get a smooth mixture.
Bain-marie cooking : Pour the mixture into suitable molds or baking dishes. Fill them to about 2/3 of their capacity. Place the molds in a baking pan and fill the pan with hot water, until it covers about half the height of the molds.
Bake : Preheat the oven to 160°C. Bake the molds in a bain-marie for about 30-35 minutes, or until the mixture thickens and takes on a firm but creamy consistency.
Cool and serve : Once cooked, let the crème caramels cool to room temperature and then refrigerate for at least a couple of hours before serving. For an extra touch, you can sprinkle a little cocoa powder or cinnamon on top.
Preparation tips
Choose ripe persimmons : The ripeness of the persimmons is essential, as it gives the recipe its natural sweetness, making the use of added sugars unnecessary.
Variable flavors : If you prefer, you can increase or decrease the doses of ginger and cinnamon depending on your taste, or add a pinch of nutmeg for an even spicier touch.
This persimmon crème caramel is an ideal dessert for those who want something light, nutritious and naturally sweet, perfect for ending a meal in a healthy way.