- 1 can of evaporated milk (12 ounces)
- 1 can of 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 put half a cup of sugar in the flan mold. Place it on the stove and caramelize all the walls of it. Let it cool.
In a deep and comfortable bowl, mix the 5 eggs, the milks, the remaining sugar, and blend it well. Then add the diced guava paste and the cream cheese, trying to incorporate them into the mixture while keeping chunky pieces so that, when the flan is cooked, we can find these distinct flavors in our mouth.
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 in a conventional pot using a water bath, but it 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, cover your mold well and place it in the pressure cooker over medium heat for about 30 minutes. To know if the flan is ready, insert a toothpick and it should come out clean. Let it cool for an hour before removing it from the mold.
Guava topping:
Cut the guava sweet in bar into dice, about ¼ cup. Place it over medium heat with a couple of tablespoons of sugar and ¼ cup of white wine. Stir until dissolved and a light jelly is formed. It is important not to let it cool as it tends to solidify quickly, and in that case, it will not be easy to cover the flan.
Plating:
Unmold the flan once it has cooled and cover it with the freshly made guava jelly.
Refrigerate for 1 to 2 hours. We suggest serving it with cream cheese balls.
Enjoy your meal!!