Guava Flan

PREHEAT oven to 350° F.

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.

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.

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

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

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.

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.