Instructions

For the crème brûlée

1. Place all ingredients into a blender and puree for at least 30 seconds, making sure there are no powdery chunks in the liquid.
2. Pour the mixture into a small sauce pan, over medium-low heat, and bring to a simmer. Whisk the mixture continually until it thickens, without becoming chunky. Test this by seeing if a thick layer will stick to a spoon or finger, also if it looks like a smooth gravy (refer to pictures), or taste it to see if it seems grainy from the starch not being fully cooked. 
3. Divide crème between four 4-ounce bowls/ramekins, or eight 2-ounce crème  brûlée ramekins. Refrigerate for at least 40 minutes to chill fully and become more solid. Keep in refrigerator until ready to serve, if making them ahead of time. (while it's chilling prepare cranberries)
4. When you are ready to serve, sprinkle roughly 1 to 2 teaspoons (depending on how wide your dish is) of sugar on top of the crème, in an even layer. Using a culinary torch or broiler, melt the sugar until it reaches a light brown/orange color, or more if you like it burnt.
5. If you're having a hard time melting the sugar, I suggest putting it into a dry blender and making it finer, so that it melts more easily. Once it's caramelized, garnish (following the instructions below).

For the garnish

1. While the desserts are cooling, place the cranberries in a small pan, with the water over medium high heat. Once you can hear them begin to sizzle, sprinkle sugar over them and roll them around the pan until coated. Remove from heat, and transfer to a plate to cool for 15 minutes.
2. Once crème is chilled, sugared, and brûléed, top each one with half slices of persimmon, followed by sugared cranberries, and if using, fresh rosemary. Serve immediately, as the sugar top will soften if sitting for too long.