Flan de Guayaba
Arroz con Leche gets a delightful twist with cream cheese and guava paste, creating a unique, creamy, and fruity flavor profile in this classic dessert.
Equipment
- Blender
- Small saucepan
- 8-inch cake pan
- Baking dish for water bath
Ingredients
- 8 ounces cream cheese, softened
- 6 ounces guava paste
- 5 eggs
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 can evaporated milk
- 2 teaspoon vanilla extract
- 1 cup sugar for caramel
Instructions
- Preheat oven to 350 degrees F.
- Combine cream cheese, guava paste, eggs, sugar, salt, evaporated milk, and vanilla in a blender. Blend until smooth.
- In a small saucepan, melt 1 cup sugar over low heat until it turns a deep caramel color. Pour the caramel into the cake pan.
- Pour the blended mixture over the caramel in the cake pan.
- Place the cake pan in a larger baking dish and fill with water to create a water bath.
- Bake for about 45 minutes or until the flan is set and no longer jiggly.
Video
Notes
- Cream Cheese Consistency: Ensure the cream cheese is at room temperature before blending. This helps to achieve a smoother, lump-free mixture.
- Guava Paste Incorporation: Guava paste can be quite firm. Chop it into smaller pieces before blending for easier incorporation and more uniform flavor distribution.
- Monitoring the Caramel:Keep a close eye on the sugar as it caramelizes to prevent burning. Aim for a deep amber color for the best flavor.
- Water Bath Importance: The water bath is crucial for even cooking and a smooth texture. It ensures gentle heat surrounds the flan, preventing cracks and overcooking.
- Testing for Doneness:The flan is done when it is just set and slightly jiggly in the center. Overbaking can cause the flan to become rubbery.
- Calories: 300-350
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 140mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Dietary Fiber: 0g
- Sugars: 38g
- Protein: 7g