Guava Custardflan Recipes

Steps:

• PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. This should take about 10 minutes. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
• PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add guava paste and pour into prepared baking pan. ( I found that sprinkling the cubes of guava paste across the top of the raw custard helped to keep them from globbing up in the middle- Next time I might try blending the guava paste in blender with the rest of the ingredients) Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
• BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
• REFRIGERATE several hours or unti chilled. When ready to serve, invert pan onto serving plate to unmold flan. (Some of the guava cubes stuck to the caramel and I just took them off with a fork and stuck them back in the top of the flan where they came from!) Store any leftovers in refrigerator.

Steps:

• Make sure all ingredients are room temperature!
• Preheat oven at 350 degrees.
• Place brown sugar, water and lemon juice on a small pot andd cook at medium heat until sugar changes to golden brown.
• *Don't skip the lemon juice, it will prevent lumps on the caramel*.
• Cover a 9-inch round cake pan with caramel; tilt and swirl to cover bottom and sides.
• Let cool aside.
• Mix eggs, guava paste, cream cheese and the rest of the ingredients in blender. Mix until smooth.
• Once caramel is hard or a bit cracked; pour the mixture into pan.
• *Tap pan into the counter to remove air bubbles.*.
• Place mixture pan into a larger shallow pan and fill the larger pan with hot water. Make sure it comes about halfway of the mixture pan.
• *DO NOT COVER*.
• Bake at 325 degrees for 50 minutes to 1 hour.
• Flan will be done when knife inserted in the center comes out clean.
• Remove from oven, put on a cool rack for about 2 hours.
• Cover and refrigerate.
• To serve, insert thin knife around the edges of the flan, cover with a shallow dish and flip pan over.

Steps:

• Preheat oven to 350°F
• Place sugar and water in 9-inch round cake pan.
• Stir until sugar is slightly dissolved.
• Place pan on stove on medium heat.
• Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color.
• Use oven mitts to swirl pan, coating bottom and sides with caramel.
• Place pan on wire rack to cool and harden caramel slightly.
• Meanwhile, place remaining ingredients in blender container; cover.
• Blend until smooth.
• Pour mixture over cooled and hardened caramel in pan.
• Cover with foil.
• Place a large shallow baking pan in oven.
• Place cake pan in baking pan.
• Carefully pour hot water into baking pan so it comes halfway up side of cake pan.
• Bake 1 hour or until knife inserted in center comes out clean.
• Remove cake pan from water bath.
• Cool on wire rack.
• Carefully loosen sides of custard from pan with a knife.
• Cover and refrigerate 3 hours or until chilled.
• May be chilled overnight.
• To unmold, invert pan onto a large shallow plate or pie dish.
• Garnish with mango and kiwi slices, if desired.
• *Guava paste is available in the international aisle of grocery store, it is sold in bars.