Hello friends I hope you are well, one of my favorite fruits to prepare it in juice is the Guava, this fruit is very loaded with vitamins and minerals, we can eat it alone although having many seeds is not recommended to consume it in a lot, but we can also prepare with it delicious desserts like this guava flan that I will share the recipe with.

It is not long to celebrate Christmas and the New Year, it is impossible to make diets in December, so take advantage and give yourself your gustico, prepare desserts and enjoy, the bad weather you always have to smile

Ingredients:

• 1 cup white sugar (refined), for caramel
• 1 can condensed milk (397 gr)
• 1 evaporated milk can (378 gr)
• 8 guavas, in pictures
• 190 gr cream cheese
• 5 eggs

Preparation:

Preheat the oven to 180 ° C. Prepare the bain-marie mold. You need a mold that you can put inside another mold with water. For the candy place 1 cup of sugar in a pot and let it cook over low heat until it starts to melt, do not despair and raise the fire as the candy can burn. Once all the sugar has dissolved and the caramel is made, empty it with much, but very careful, into the mold where you are going to bake the flan, you can use a circular mold of 22 cm in diameter but you can use individual molds if you prefer (time of cooking will vary). If you use an aluminum mold take a kitchen towel to move the candy in the mold and cover the entire surface, since the mold is very hot and you can burn. For the flan place the guavas with everything and seeds in the blender (but without the ends of the guavas) along with the evaporated milk, Blend very well until everything is incorporated and goes through a sieve, helping you with a spoon so that everything happens the liquid and that the seeds remain in the colander. Return the strained mix to the blender and add the eggs, cream cheese and condensed milk. Blend very well and empty in the mold with the caramel. Place in a bain-marie and bake for 50 to 60 minutes or until the center looks firm but still moves slightly. Remove from oven, bain-marie very carefully and allow to cool to room temperature. Once the mold is cold goes to the refrigerator and left to cool overnight or a minimum of 4 - 6 hours, it is best to program and do it a day before, once cold knife passes the edges. Cover with a plate, turn and paste so that the flan comes out.

Tips:

If you use individual molds or another mold size remember to check the cooking times as they may vary, the flan is ready when the center looks firm but still moves slightly.