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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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I made this as a side dish for Dad's 67th Birthday Cake. This stole the show from the cake and everyone wanted the recipe. It is denser than most flans almost like a cross between cheesecake and flan with cubes of guava across the top. Thank you Moommy from PAC 09 for your suggestions! You can buy guava paste in flat cans in the international aisle of the grocery store. Ingredients:
2 cups sugar, divided |
1 (12 ounce) can evaporated milk |
1 (8 ounce) package philadelphia cream cheese, cut up, softened |
5 eggs |
1 teaspoon vanilla |
1 dash salt |
1/2 cup guava paste, cut into small pieces |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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