Exquisite Guava and Cream Cheese Flan
Indulge in the delightful fusion of flavors with this Exquisite Guava and Cream Cheese Flan, an ode to a beloved Cuban tradition of guava and cheese. This decadent dessert features a silky smooth custard infused with the tropical sweetness of guava and the rich creaminess of cream cheese. Set against a backdrop of luscious caramel, this flan is both a stunning centerpiece and a delightful treat. Perfect for special occasions or to satisfy your sweet tooth, each slice serves a taste of the tropics and the warmth of Cuban culinary heritage. Take a bite, and you’ll be transported to the sun-kissed shores of Cuba. Please note that this dessert is rich and indulgent, perfect for sharing with loved ones.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Sugar
1 cup (granulated)
Water
1/4 cup (room temperature)
Sweetened Condensed Milk
1 (14-ounce) can (canned)
Evaporated Milk
1 (12-ounce) can (canned)
Eggs
5 (large)
Guava Paste
1/2 cup (softened, cut into pieces)
Cream Cheese
4 ounces (softened)
Pure Vanilla Extract
1 tablespoon (none)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a 9-inch round cake pan, combine the sugar and water. Stir gently until the sugar is slightly dissolved.
3
Place the cake pan on the stove over medium heat. Cook the sugar without stirring for about 10 minutes until it turns a golden to golden brown color.
4
Once the caramel is ready, carefully swirl the pan to coat the bottom and sides with the caramel.
5
Move the pan to a wire rack and let the caramel cool and harden slightly while you prepare the custard.
6
In a blender, add the sweetened condensed milk, evaporated milk, eggs, guava paste, cream cheese, and vanilla extract. Blend until the mixture is smooth and creamy.
7
Pour the blended custard mixture over the cooled caramel in the cake pan.
8
Cover the pan with aluminum foil, then place a large shallow baking pan in the oven.
9
Set the cake pan inside the baking pan and carefully pour hot water into the baking pan until it reaches halfway up the sides of the cake pan.
10
Bake for 1 hour, or until a knife inserted into the center comes out clean.
11
Once baked, remove the cake pan from the water bath and cool it on a wire rack.
12
To release the flan from the pan, gently loosen the sides with a knife and cover the pan. Refrigerate for at least 3 hours or overnight for best results.
13
To serve, invert the pan onto a large shallow plate or pie dish, allowing the flan to release. Garnish with fresh mango and kiwi slices if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Exquisite Guava and Cream Cheese Flan?
It is a decadent dessert featuring a silky smooth custard infused with tropical guava and rich cream cheese, set against a luscious caramel base, inspired by Cuban culinary tradition.
What are the primary ingredients needed for this flan?
The main ingredients include sugar, water, sweetened condensed milk, evaporated milk, five large eggs, guava paste, cream cheese, and pure vanilla extract.
How do I prepare the caramel for the pan?
Combine sugar and water in a 9-inch cake pan over medium heat. Cook without stirring for about 10 minutes until it turns a golden brown color.
Can I stir the sugar while it is caramelizing?
No, you should avoid stirring the sugar while it cooks to ensure it reaches the proper golden brown consistency without crystallizing.
At what temperature should the oven be set?
The oven should be preheated to 350°F (175°C) before you begin baking the flan.
How do I prepare the guava paste for the mixture?
The guava paste should be softened and cut into small pieces before being added to the blender with the other custard ingredients.
Should the cream cheese be cold or softened?
The cream cheese should be softened to ensure it blends smoothly into the custard mixture without leaving lumps.
What is the best way to mix the custard?
Use a blender to combine the condensed milk, evaporated milk, eggs, guava paste, cream cheese, and vanilla until the mixture is completely smooth.
What is a water bath and how do I set it up?
Place the flan pan inside a larger shallow baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the flan pan.
Why is a water bath necessary for flan?
A water bath, or bain-marie, provides gentle, even heat which prevents the eggs in the custard from curdling or cracking.
Do I need to cover the flan while it bakes?
Yes, cover the cake pan with aluminum foil before placing it in the water bath and the oven.
How long does the flan take to bake?
The flan typically bakes for 1 hour, or until a knife inserted into the center comes out clean.
How do I check if the flan is done?
Insert a knife into the center; if it comes out clean, the flan is finished baking.
How long should the flan cool before refrigeration?
Remove the pan from the water bath and let it cool on a wire rack at room temperature before moving it to the refrigerator.
How long does the flan need to be refrigerated?
Refrigerate the flan for at least 3 hours, though overnight refrigeration provides the best results for texture and flavor.
How do I unmold the flan from the pan?
Gently loosen the sides with a knife, then invert the pan onto a large shallow plate or pie dish so the caramel can flow over the top.
What are the recommended garnishes for this dish?
Fresh mango and kiwi slices are suggested to complement the tropical flavor of the guava.
What is the origin of this flan recipe?
This recipe is an ode to the Cuban tradition of pairing guava and cheese, reflecting the warmth of Cuban culinary heritage.
Can I use room temperature water for the caramel?
Yes, the initial 1/4 cup of water mixed with sugar should be room temperature.
How many eggs are required?
The recipe requires 5 large eggs.
What type of milk is used?
The recipe uses one 14-ounce can of sweetened condensed milk and one 12-ounce can of evaporated milk.
How much guava paste is needed?
You will need 1/2 cup of softened guava paste, cut into pieces.
How much cream cheese is in this recipe?
The recipe calls for 4 ounces of softened cream cheese.
What size cake pan is best for this flan?
A 9-inch round cake pan is the recommended size.
Is the caramel supposed to harden before adding custard?
Yes, you should let the caramel cool and harden slightly in the pan while you prepare the custard mixture.
Is this dessert rich in flavor?
Yes, it is described as a rich and indulgent dessert, perfect for sharing with loved ones.
Can I skip the vanilla extract?
While you could, the 1 tablespoon of pure vanilla extract is essential for the traditional flavor profile.
Can I make this ahead of time?
Yes, making it the day before is recommended so it has plenty of time to set in the refrigerator.
What should the caramel look like when finished?
The caramel should have a golden to golden brown color.
Should I coat the sides of the pan with caramel?
Yes, once the caramel is ready, carefully swirl the pan to coat both the bottom and the sides.