It's a FLAN CLUB Recipe Post!
Today, I'm sharing with you my most tropical flan recipe: GUAVA FLAN.
It’s a very Caribbean-flavored flan featuring guava paste which is tangy and sweet. When combined with the custardy flan, the resulting texture is a little bit like a ripe pear custard. It’s a really yummy, and complex flavor. Let me know if you try making it! Take pictures and send them to me!
- 1 can (12 oz.) evaporated milk
- ½ can (7 oz.) sweetened condensed milk
- 7 oz. of a guava paste brick (roughly half)
- 5 eggs
- 1 tsp of vanilla extract
- 1 pinch of salt
Caramel Ingredients (wet method):
1 cup of white granulated sugar
½ cup of water
Leaf shaped slices of guava paste
- 1 circular baking form
- 1 Bain Marie (baño de Maria)
Preheat oven to 350°F (175°C).
Make the caramel first to coat the baking form. Heat the sugar and water over high heat until boiling. Stir once and reduce to a simmer at medium-low heat until amber. Pour caramel to cover bottom of the baking form. Set aside.
Blend the evaporated milk, condensed milk, eggs, vanilla, and salt. Add the guava paste in little pieces. Blend until smooth. Pour the flan batter into the baking form and cover it tightly with foil. Place the foiled-covered form in the baño de Maria with water at about 1/3 to 1/4 way up the form. Place baño with flan form in the oven.
Bake for 50 minutes to 1 hr, 15 min (depends on your baking form shape/size) or until toothpick comes out clean. If you tap the side of the baking form peeking under the foil, the batter should not be watery, just slightly jiggly. Let rest for 20 min. Chill in the fridge for 3+ hours or overnight.
Ready to serve? Flip that flan onto a bigger plate.
Spoon caramel on top.
Decorate. Enjoy! Send me photos!
Want the recipe card? Check it out from my site HERE
Abuelita y yo hacemos un flan comes out on June 13, 2023! Have you preordered? Pre-order anywhere books are sold!