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Ingredients
US|METRIC
2 SERVINGS
- 3 whole eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 yuzu (small, or substitute a small lemon, my yuzu produced about 1/4 cup of juice)
- 3/4 cup Fuyu persimmons (puréed pulp from about 3 ripe, equal amounts of very ripe hachiya persimmon pulp should work well, too)
- 1 pinch kosher salt
- 8 Tbsp. unsalted butter (cut into cubes, softened)
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