Creamy Persimmon Pudding

Directions

1. 1
   Skin the persimmon, remove the seeds, and use a food processor, hand mixer, etc to puree.
2. 2
   Add milk to the pureed persimmon.
3. 3
   It should be about half (or so) the amount of the puree.
4. 4
   Add your desired amount of condensed milk for sweetness and mix well.
5. 5
   Place into a container, refrigerate to stiffen, and it's complete.
6. 6
   If using a blender: medium sized -> 1 persimmon is 185 g (140 g with skin peeled).
7. 7
   Large sized -> 1 persimmon is 250 g (190 g with skin peeled).
8. 8
   For a medium-sized persimmon, use about 140 ml of milk per 1.
9. 9
   For a large sized one, 190 ml.
10. 10
    As for the condensed milk and sugar, whatever suits your tastes.