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This healthier flan is made extra delicious with the addition of guava pulp. If guava pulp is unavailable, fresh guavas can be easily substituted.
20 mins. to Prepare
48 mins. Cooking Time
240 mins. Standing Time refrigerating
308 mins. Total
This recipe is: Low Fat
PREHEAT oven to 350° F.
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.
RUN through a fine mesh strainer, scraping with a spoon into prepared cake pan.
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.
TO SERVE: Run small spatula around edge of cake pan. Invert serving plate over pan. Turn over; shake gently to release.
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.
Amount Per Serving
|Calories from Fat||20|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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