GUAVA CHEESE FLAN
Guava and cheese (Guyaba con Queso) is a typical combination for Cubans. It is delicious! They have Guava Skins that are made in syrup and then combined with cream cheese and "Cuban" crackers - oh my!!! This is an acquired taste and one that is NOT diet friendly!! This was given to me by a woman who works in the activities dept and is trying to start her own dessert business. Didn't include chilling time of about 3 hours up to overnight.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Place sugar and water in 9-inch round cake pan.
- Stir until sugar is slightly dissolved.
- Place pan on stove on medium heat.
- Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color.
- Use oven mitts to swirl pan, coating bottom and sides with caramel.
- Place pan on wire rack to cool and harden caramel slightly.
- Meanwhile, place remaining ingredients in blender container; cover.
- Blend until smooth.
- Pour mixture over cooled and hardened caramel in pan.
- Cover with foil.
- Place a large shallow baking pan in oven.
- Place cake pan in baking pan.
- Carefully pour hot water into baking pan so it comes halfway up side of cake pan.
- Bake 1 hour or until knife inserted in center comes out clean.
- Remove cake pan from water bath.
- Cool on wire rack.
- Carefully loosen sides of custard from pan with a knife.
- Cover and refrigerate 3 hours or until chilled.
- May be chilled overnight.
- To unmold, invert pan onto a large shallow plate or pie dish.
- Garnish with mango and kiwi slices, if desired.
- *Guava paste is available in the international aisle of grocery store, it is sold in bars.
Nutrition Facts : Calories 410.9, Fat 15.4, SaturatedFat 8.4, Cholesterol 161.1, Sodium 198.7, Carbohydrate 57.3, Sugar 52.7, Protein 11.6
GUAVA FLAN
I made this as a side dish for Dad's 67th Birthday Cake. This stole the show from the cake and everyone wanted the recipe. It is denser than most flans almost like a cross between cheesecake and flan with cubes of guava across the top. Thank you Moommy from PAC 09 for your suggestions! You can buy guava paste in flat cans in the international aisle of the grocery store.
Provided by cookiedog
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. This should take about 10 minutes. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
- PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add guava paste and pour into prepared baking pan. ( I found that sprinkling the cubes of guava paste across the top of the raw custard helped to keep them from globbing up in the middle- Next time I might try blending the guava paste in blender with the rest of the ingredients) Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
- BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
- REFRIGERATE several hours or unti chilled. When ready to serve, invert pan onto serving plate to unmold flan. (Some of the guava cubes stuck to the caramel and I just took them off with a fork and stuck them back in the top of the flan where they came from!) Store any leftovers in refrigerator.
Nutrition Facts : Calories 396.9, Fat 16.2, SaturatedFat 9.2, Cholesterol 175.7, Sodium 192.2, Carbohydrate 55.3, Sugar 50.3, Protein 9
CARAMEL CUSTARD (PUDIM FLAN)
This is a wonderful custard from Portugal. Great company dessert. (The wine and food of Europe - Marc & Kim Millon)
Provided by Derf2440
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put a heaped teaspoon of brown sugar into 6 individual ramekins.
- In a large bowl, beat sugar and eggs together until yellow and frothy.
- Bring milk to boil, gradually add it to the egg mixture, beating constantly.
- Add coffee essence.
- Pour this mixture into ramekins, place in roasting pan.
- Add enough water to come half way up the sides of the ramekins.
- Bake in a moderate oven, 350 degrees until just set, about 45 minutes.
- To test, stick a skewer into the custard, if it comes out clean, the custard is done.
- Remove from oven and allow to cool.
Nutrition Facts : Calories 262.3, Fat 10.6, SaturatedFat 5, Cholesterol 232.8, Sodium 146.8, Carbohydrate 29, Sugar 21.9, Protein 11.3
GUAVA CUSTARD/FLAN
I baked this for my uncle's birthday and it was delicious. This is a simple version of the Guava Flan; which I bake with fresh guava, too!
Provided by LyNzAmuse
Categories Dessert
Time 1h5m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Make sure all ingredients are room temperature!
- Preheat oven at 350 degrees.
- Place brown sugar, water and lemon juice on a small pot andd cook at medium heat until sugar changes to golden brown.
- *Don't skip the lemon juice, it will prevent lumps on the caramel*.
- Cover a 9-inch round cake pan with caramel; tilt and swirl to cover bottom and sides.
- Let cool aside.
- Mix eggs, guava paste, cream cheese and the rest of the ingredients in blender. Mix until smooth.
- Once caramel is hard or a bit cracked; pour the mixture into pan.
- *Tap pan into the counter to remove air bubbles.*.
- Place mixture pan into a larger shallow pan and fill the larger pan with hot water. Make sure it comes about halfway of the mixture pan.
- *DO NOT COVER*.
- Bake at 325 degrees for 50 minutes to 1 hour.
- Flan will be done when knife inserted in the center comes out clean.
- Remove from oven, put on a cool rack for about 2 hours.
- Cover and refrigerate.
- To serve, insert thin knife around the edges of the flan, cover with a shallow dish and flip pan over.
Nutrition Facts : Calories 471.1, Fat 16.5, SaturatedFat 9, Cholesterol 164.6, Sodium 219.9, Carbohydrate 70.1, Fiber 0.2, Sugar 64.1, Protein 11.8
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- Preheat the oven to 375F. Butter a 3-quart metal or ceramic baking dish. In a large bowl, whisk the eggs and sugar together until smooth. Whisk in the melted butter until combined, then add the vanilla, salt, cinnamon, and nutmeg and whisk again, making sure there are no clumps of spices. Whisk in the condensed milk and then the evaporated milk until the custard is smooth.
- Add bread cubes to the custard and press with hands to submerge and to ensure every cube is coated in custard. Set aside.
- While the bread absorbs the custard, prepare the caramel: In a small saucepan, stir together sugar and water until the mixture resembles wet sand. Heat over medium until the caramel is golden amber, 8 to 10 minutes. (Do not move the pan until the caramel is a very light amber color.) If the sides on the pan are starting to dry out, use a pastry brush dipped in some water to dissolve the crystals. Immediately pour the caramel into the prepared dish, tilting the pan to spread the caramel evenly across the bottom.
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