Persimmon Flan

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.

Place persimmon quarters in a food processor; process until smooth, scraping sides of bowl once.

Preheat oven to 35

Combine 1/2 cup sugar and flour. Beat cream cheese at medium speed of a mixer until smooth.

Add flour mixture; beat until well-blended.

Add egg whites and eggs; beat well. Gradually add milk and 1/2 cup persimmon puree; beat well.

Pour batter into prepared cake pan.

Place cake pan in a broiler pan; add hot water to broiler pan to a depth of 1 inch.

Bake at 350 for 1 1/2 hours or until a knife inserted in center comes out clean.

Remove cake pan from pan; cool completely on a wire rack. Cover and chill 8 hours.

Loosen edges of flan with a knife or rubber spatula.

Place a serving plate, upside down, on top of pan; invert flan onto plate.

Drizzle any remaining caramelized syrup over flan.

Sprinkle with pomegranate seeds; garnish with persimmon slices.