- 1 ½ cups sugar
- 1-tablespoon water
- 1 14-ounce can evaporated milk
- 1 12-ounce can sweetened condensed milk
- 1 7.6-ounce can Media Crema
- 4 whole eggs
- 1 14-ounce package of frozen guava puree, strained*
- 1-teaspoon vanilla extract
Preheat oven to 325 degrees
Place the sugar and the water in a skillet over high heat, not stirring until you can see the sugar start to color. Lower the heat to medium high and work a whisk around the edges to incorporate the sugar into the caramel, until all the sugar is dissolved. Pour into a 9 ½ x 9 ½ x 2 baking dish, swirling to coat the bottom and halfway up the sides. Set aside.
Pour the evaporated milk, condensed milk, and Media Crema into a blender and mix completely. Add the eggs and work this into the custard mix, followed by the guava puree and the vanilla.
Place the baking dish inside a roasting pan or other vessel that can comfortably accommodate it. Bring it to the oven and place on middle rack. Pour your custard into your prepared baking dish, then pour very warm water into the roasting pan, halfway up the side of the baking dish. Place in oven and cook 45-50 minutes, until the center of the custard is set when you jiggle the pan. Flan is done when you can piece it with a paring knife, and it comes out clean.
*Work the puree over a very fine sieve or chinois, scraping down with a spoon to extract as much of the puree as possible without the grit of the guava. I found it yielded about 1 ¼ cup. I used 1 cup of the puree in the recipe.