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Recipe

Guava Flan

0 Recipe Reviews |Rate this Recipe| 28 Saves

This healthier flan is made extra delicious with the addition of guava pulp. If guava pulp is unavailable, fresh guavas can be easily substituted.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 8
This Recipe is: Low Fat

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

  • Step 1 of 9

    PREHEAT oven to 350° F.

  • Step 2 of 9
    2

    PLACE 8-inch-round cake pan in a 13 x 9-inch baking dish. Fill outer baking dish with hot water to ½-inch depth.

  • Step 3 of 9

    HEAT sugar in small, heavy-duty saucepan over medium heat, stirring constantly, for 3 to 4 minutes or until melted and golden brown. Quickly pour into cake pan.

  • Step 4 of 9
    4

    REMOVE cake pan from water; working quickly, swirl melted sugar around bottom and side to coat. Return pan to water.

  • Step 5 of 9
    5

    COMBINE eggs, egg whites, guava pulp, honey, vanilla extract and salt in medium bowl. Add evaporated milk; mix well.

  • Step 6 of 9

    RUN through a fine mesh strainer, scraping with a spoon into prepared cake pan.

  • Step 7 of 9

    BAKE for 45 minutes or until knife inserted near center comes out clean. Remove cake pan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

  • Step 8 of 9

    TO SERVE: Run small spatula around edge of cake pan. Invert serving plate over pan. Turn over; shake gently to release.

  • Step 9 of 9

    TIP: If frozen guava pulp is unavailable, use 10 fresh guavas. Cut off guava ends with knife. Slice in half lengthwise and remove seeds with a melon baller. Discard seeds. Place guava slices in a blender; blend until smooth.

Nutrition Facts

Amount Per Serving
Servings: 8
Calories 190
Calories from Fat 20
%Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 60mg 20%
Sodium 230mg 10%
Total Carbohydrate 38g 13%
Dietary Fiber 1g 5%
Sugars 35g
Protein 6g
Vitamin A 4%
Vitamin C 10%
Calcium 15%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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