Guava Flan

Step 1 of 9 PREHEAT oven to 350° F.

Step 2 of 9 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 REMOVE cake pan from water; working quickly, swirl melted sugar around bottom and side to coat. Return pan to water.

Step 5 of 9 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 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.