Guava Pudding Recipes

Steps:

• Whisk cornstarch and 1/4 cup guava juice in a bowl until smooth; set aside.
• Bring the remaining 4 cups guava juice and the sugar to a boil in a medium saucepan, stirring until sugar has dissolved. Reduce heat. Stir in cornstarch mixture; simmer, stirring occasionally, until mixture is thick enough to coat the back of a wooden spoon, 4 to 5 minutes. Stir in lemon juice.
• Pour mixture through a fine sieve into a bowl; discard solids. Divide among six 6-ounce ramekins or bowls. Refrigerate puddings, uncovered, 30 minutes. Cover loosely with plastic wrap, and refrigerate until set, at least 3 hours (up to 3 days).
• To serve, top each pudding with 1 tablespoon each yogurt and almonds.

Steps:

• For the guava bread pudding: Preheat the oven to 350 degrees F. Grease a loaf pan with the butter.
• In a large bowl, combine the brioche, 1/2 cup of the brown sugar, and the white sugar, allspice, cinnamon, nutmeg, milk, eggs, golden raisins and guava paste. Mix well. Transfer to the prepared baking pan.
• Bake until brown on top, about 45 minutes. Cool on a rack.
• For the marshmallow-vanilla cream sauce: Meanwhile, melt the marshmallows in a nonstick skillet over low heat. Add the heavy cream, confectioners' sugar and vanilla. Continue to cook over low heat, stirring, until the sauce comes together.
• To serve, invert the bread pudding onto plate and spoon some sauce over the top.