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"Hunger is the best sauce in the world."--Cervantes

Guava Flan Recipe

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This recipe for Guava Flan is from Palate Pleasers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Carnation evaporated milk
1 can sweetened condensed milk
1/2 c. Half & Half
1/2 c. pecans
1 T. vanilla
8 guavas
6 eggs
1/2 c. white sugar
Note: You may use pans other than a double boiler if they are the same size and the pan that you use on top has a tightly fitting lid. The pans should be a least 7 to 8 in. across.
Directions:
Directions:
Cut the ends off the guavas, cut in half and take the seeds out. Blend in a blender until smooth. With a mixer, blend all the ingredients EXCEPT THE SUGAR in a bowl and set aside.

On the stove top, in a pan that is the top of a double boiler, slowly melt the 1/2 c. of sugar on medium heat; stirring continually with a wooden spoon. As soon as the sugar is completely melted, and a golden brown, pour the blended mixture over the sugar. Cover with the pan's lid and set the pan on the lower section of the double boiler that has 2-1/2 in. of boiling water in it. Cook on medium heat for 45 to 50 mins, or until custard is set.

Remove pan from stove, let cool, and store in refrigerator for several hours until very cold. When ready to serve, remove pan from the refrigerator, and using a butter knife, loosen the flan from the sides of the pan. Place a plate on top of the pan, and holding everything firmly; quickly turn the pan upside down. The flan will invert onto the plate. Get all the caramel sauce out of the pan and onto the flan.
Personal Notes:
Personal Notes:
This dessert is even better the next day.

 

 

 

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