- 1 can of evaporated milk (12 ounces)
- 1 can of sweetened condensed milk (14 ounces)
- 1 can of whole milk (12 ounces)
- 1 cup of guava paste, diced
- 12 ounces of cream cheese
- 1 cup of white sugar
- 6 eggs
We place half a cup of sugar in the flan mold. Put it on the stove and caramelize all the sides. Let it cool.
In a deep and comfortable container, mix the 5 eggs, the milk, the remaining sugar, and blend well. Then add the cubed guava paste and the cream cheese, trying to incorporate them into the mixture while keeping some chunky pieces, so that when the flan is cooked, we can still enjoy these distinct flavors.
Pour this mixture into the caramelized mold. Place the covered mold in the pressure cooker and then add water until it covers two-thirds of the height of the mold. You can also cook it using a conventional pot in a water bath, but this will take about 45 minutes. It is important that the water does not enter the flan under any circumstances.
If you do it like our cook, make sure to cover your mold well and place it in the pressure cooker over medium heat for about 30 minutes. To check if the flan is ready, insert a toothpick; it should come out clean. Let it cool for an hour before unmolding.
Guava topping:
Cut the guava paste into small cubes, about ¼ cup. Place them over medium heat with a couple of tablespoons of sugar and ¼ cup of white wine. Stir until they dissolve and form a light jelly. It’s important not to let it cool, as it tends to solidify quickly, making it difficult to pour over the flan.
Plating:
Unmold the flan once it has cooled and top it with the freshly made guava jelly.
Chill it in the refrigerator for 1 to 2 hours. We suggest serving it with cream cheese balls.
Enjoy your meal!