Add <quantity>1<unit>cup</unit></quantity> of butter to a pot and cook on low heat until frothy

Cook 20m until butter foam becomes grey with specks of brown, stirring often to avoid burning

Remove from heat and cool down 10m

Strain slowly through fine mesh strainer into a pot. Discard the solids. The brown butter is ready

Combine <quantity>50<unit>g</unit></quantity> of cornstarch with <quantity>4½<unit>tbsp</unit></quantity> of water to create a slurry. Reserve

Add <quantity>500<unit>g</unit></quantity> of whole milk to a pot on medium heat

Add <quantity>200<unit>g</unit></quantity> of honey

Add a pinch of salt and stir constantly until milk starts to steam

Add the slurry and combine

Cook for 10m, constantly stirring, until it thickens

Transfer milk custard base to a casserole

Chill in the refrigerator for 3h to set the custard

Separate the yolks from <quantity>4</quantity> eggs

Add <quantity>50<unit>g</unit></quantity> of the Brown Butter to the yolks

Add <quantity>50<unit>g</unit></quantity> of honey and whisk thoroughly to combine

Add a pinch of salt and combine. Reserve

Set oven to broil at <temperature>200<unit>ºC</unit></temperature>

Trim, peel and small dice <quantity>1</quantity> persimmon

Pull milk custard from the fridge. Ensure it can pull from the sides

Cover with sweet egg yolk sauce

Broil in oven until evenly caramelized

Top with the diced persimmon

Finish with <quantity>1​​½<unit>tbsp</unit></quantity> of Brown Butter. Qumështore with Persimmon is ready

Enjoy it warm!