Creamy Guava Flan Delight
Indulge in the lusciousness of this Creamy Guava Flan Delight, a delightful twist on the classic flan that combines the creaminess of a traditional custard with the tropical sweetness of fresh guava. Perfectly baked to a golden perfection, this dessert is infused with rich flavors from cream cheese, brown sugar, and a hint of cinnamon. It’s not just a dessert; it’s a celebration of flavors that will leave everyone wanting more. Easy to prepare and impressively beautiful, this flan is perfect for special occasions, especially birthdays, family gatherings, or just a sweet treat after dinner. Serve it chilled, and watch as your guests savor each smooth, velvety bite.
8-10
Servings
242
Calories
11
Ingredients
Ingredients
Eggs
5 (Beaten)
Brown Sugar
1 1/2 cups (For caramel)
Lemon Juice
1 tablespoon (Freshly squeezed)
Cream Cheese
5 ounces (Softened)
Evaporated Milk
14 ounces (Canned)
Sweetened Condensed Milk
12 ounces (Canned)
Vanilla Extract
1 tablespoon (Pure)
Ground Cinnamon
1 teaspoon (For flavor)
Salt
a dash (To taste)
Guava Paste
1/2 cup (Softened)
Water
3 tablespoons (For caramel)
Instructions
1
Ensure all the ingredients are at room temperature for better mixing.
2
Preheat your oven to 350°F (175°C).
3
In a small saucepan, combine the brown sugar, water, and lemon juice. Cook over medium heat, stirring gently until the sugar melts and turns a rich golden brown. Remember, the lemon juice helps prevent lumps in the caramel, so don’t skip it!
4
Carefully pour the hot caramel into a 9-inch round cake pan, tilting and swirling the pan to evenly cover the bottom and sides. Set aside to cool until the caramel hardens.
5
In a blender, combine the eggs, guava paste, cream cheese, evaporated milk, sweetened condensed milk, vanilla, cinnamon, and a dash of salt. Blend until the mixture is completely smooth and well combined.
6
Once the caramel has set (it may appear slightly cracked), pour the custard mixture into the prepared pan.
7
Gently tap the pan on the counter to release any air bubbles that may have formed.
8
Place the flan pan into a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the flan pan. Make sure not to cover the flan.
9
Bake in the preheated oven for 50 minutes to 1 hour, or until a knife inserted in the center comes out clean.
10
Once baked, remove the flan from the oven and let it cool on a wire rack for about 2 hours.
11
Cover the flan and refrigerate for at least 4 hours, or preferably overnight.
12
To serve, carefully run a thin knife around the edges of the flan. Invert the flan onto a shallow serving dish, allowing the caramel to cascade over the top.
Nutrition Information
8g
Fat
33g
Carbs
4g
Protein
27g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Guava Flan Delight?
It is a tropical twist on the classic custard dessert that combines traditional flan creaminess with the sweetness of fresh guava.
How many people does this recipe serve?
This recipe yields approximately 8 to 10 servings.
What are the nutritional facts for one serving?
Each serving contains 242 calories, 8g of fat, 33g of carbohydrates, 4g of protein, and 27g of sugar.
What ingredients are needed for the caramel base?
The caramel is made using 1 1/2 cups of brown sugar, 3 tablespoons of water, and 1 tablespoon of freshly squeezed lemon juice.
Why is lemon juice added to the caramel?
Lemon juice is added to the brown sugar mixture to help prevent the formation of lumps in the caramel.
What oven temperature is required?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How should the ingredients be prepared before mixing?
For better mixing and a smoother texture, ensure all ingredients are at room temperature.
What size pan should be used for the flan?
A 9-inch round cake pan is recommended for this recipe.
How do I prepare the custard mixture?
Combine eggs, guava paste, cream cheese, evaporated milk, sweetened condensed milk, vanilla, cinnamon, and salt in a blender and blend until smooth.
How much guava paste is needed?
The recipe calls for 1/2 cup of softened guava paste.
What is the purpose of tapping the pan before baking?
Gently tapping the pan on the counter helps release any trapped air bubbles from the custard mixture.
What is a water bath and how is it used here?
A water bath involves placing the flan pan into a larger dish filled with hot water halfway up the sides to ensure even, gentle baking.
How long does the flan take to bake?
The flan should bake for 50 minutes to 1 hour.
How can I tell if the flan is finished baking?
The flan is done when a knife inserted into the center comes out clean.
How long does the flan need to cool before refrigeration?
Let the flan cool on a wire rack for about 2 hours after removing it from the oven.
How long should the flan be refrigerated?
The flan should be chilled for at least 4 hours, though overnight refrigeration is preferred for the best results.
How do I serve the flan?
Run a thin knife around the edges, then invert the flan onto a shallow serving dish so the caramel cascades over the top.
Can I use white sugar instead of brown sugar for the caramel?
While the recipe specifies brown sugar for a richer flavor, traditional flan often uses white sugar; however, the flavor profile will change.
What type of milk is used in this recipe?
The recipe requires 14 ounces of evaporated milk and 12 ounces of sweetened condensed milk.
How much cream cheese is included?
The recipe uses 5 ounces of softened cream cheese.
Is there any spice in this dessert?
Yes, 1 teaspoon of ground cinnamon is included for flavor.
Does this flan contain vanilla?
Yes, it includes 1 tablespoon of pure vanilla extract.
How many eggs are used?
The recipe calls for 5 beaten eggs.
Is this recipe considered difficult?
No, it is described as an easy recipe that is impressively beautiful.
What occasions is this dessert best for?
It is perfect for special occasions like birthdays, family gatherings, or as a sweet after-dinner treat.
Can I see air bubbles in my flan?
If you tap the pan correctly before baking, you can minimize air bubbles for a smooth, velvety texture.
What should the caramel look like when finished?
It should be a rich golden brown color.
Should I cover the flan while it is in the water bath?
The instructions specify placing it in the water bath but not covering the flan pan during baking.
What texture should the custard be?
The custard should be smooth, velvety, and creamy.
Does the caramel stay hard after cooling?
The caramel hardens initially in the pan but turns into a liquid sauce during the baking and chilling process.