Yield: 6 servings.
3 egg whites
2¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground allspice
½ teaspoon ground cinnamon, plus more for serving
3 large eggs
2 cups granulated sugar
3 cups persimmon pulp
1 stick unsalted butter, melted
1 teaspoon vanilla extract
2 cups whole milk
Whipped cream
Preheat oven to 350°. Prepare 6 (8-ounce) ramekins with cooking spray. Using an electric hand mixer, beat egg whites to a stiff peak. Set aside in refrigerator.
In a small mixing bowl, sift together flour, salt, baking soda, baking powder, allspice, and cinnamon. Set aside.
In a large mixing bowl, whisk eggs. Using a hand mixer on medium-high speed, add sugar and persimmon pulp to the eggs. Mix for 1 to 2 minutes. Gradually add melted butter and continue mixing for 1 to 2 minutes. Stir in vanilla.
Turn mixer to low speed and add flour mixture alternating with milk. Mix well. Fold in egg whites.
Pour batter into ramekins, filling almost to the tops, and place on a baking sheet. Bake for 45 minutes or until edges pull away from the sides and centers are just firm. Pudding will fall slightly after being removed from the oven. Serve with whipped cream and a dusting of cinnamon.
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
