FLAN DE QUESO Y GUAYABA (GUAVA FLAN)
THIS IS A LARGE FLAN!!! A nice variation of flan, with a Latin American flair. From an Argentinian food blog, which I translated literally from Spanish. The recipe didn't specify the pan size, but when I made this, it was almost 8 cups of liquid - too much for a 9" cake pan. I made two 8" cake pans, but had to DOUBLE the caramel.
Provided by Lori Loucas @jostlori
Categories Other Desserts
Number Of Ingredients 10
Steps:
- NOTE!!! This recipe makes almost 8 cups liquid. I got two 8" cake pans of flan, and had to double the caramel stated below. I personally don't like the sugar/water method - as I grew up using only sugar until it caramelized. Your choice! Don't stir the caramel at all...or it will crystallize in the pan.
- Preheat the oven to 350F. Prepare a water bath in a pan(s), (see notes), large enough to hold the baking pan(s). Place a tea-towel on the bottom of the pan, in order to keep bubbles from forming in the flan.
- For the caramel: Combine the sugar and water in a heavy-bottomed frying pan. Turn the heat to medium high and cook until the sugar melts and turns an amber color. Carefully pour the caramel into the baking dish. If you're making the flan in two pans, make the caramel separately for each one.
- For the flan: In a blender, blend the cream cheese, eggs, milks, guava nectar, vanilla, and sugar until smooth. Pour the mixture into the baking pan. NOTE: this made too much for my blender. I blended all the ingredients EXCEPT the guava nectar, then poured the mix into a large bowl then whisked in the guava nectar.
- Place the pan in a water bath and add enough water to come halfway up the flan pan. Bake for one hour.
- Remove from oven and let cool completely for at least an hour. Refrigerate for several hours before serving.
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