Guava Custardflan Recipes

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.

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.

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.

Steps:

• Preheat oven to 400 degrees F.
• Sprinkle the sugar on your work surface to prevent the dough from sticking. Roll out each sheet of puff pastry to an 8 by 8-inch square. Using a pizza cutter or sharp knife, cut each sheet into 4 squares.
• Make the turnovers: Set a pastry square in front of you with 1 of the corners pointing toward you. Place 1 piece of cream cheese diagonally over the center of the bottom of the square. Top with a piece of guava paste. Brush the edges of the square with beaten egg. Fold the upper half of the square over the filling to make a neat triangle. Crimp the edges with a fork. Repeat with the remaining turnovers, placing them on a parchment paper-lined baking sheet as you go.
• Bake for 20 minutes or until golden brown and puffy.
• While the turnovers are baking, mix the confectioners' sugar with the milk and vanilla, stirring to dissolve any lumps. Set aside.
• Cool the turnovers on a rack for 10 to 15 minutes, then drizzle the glaze over them. Serve warm or at room temperature.

Steps:

• Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
• On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
• Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
• Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
• Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.