Here's a fabulous find for the flan fans out there! Made with lime zest and guava pulp, it's got a distinctly Latin American appeal.
What You Need
Original recipe yields 16 servings
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
5 egg s
2 tsp. vanilla
zest from 1 lime
1 pkg. (14 oz.) frozen guava pulp, thawed
1/2 cup sugar
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Let's Make It
Heat oven to 350°F.
Blend first 3 ingredients in blender until smooth. Add eggs, vanilla and lime zest; blend until combined. Pour into 9-inch round pan.
Place filled pan in larger shallow pan. Add enough water to larger pan to come halfway up side of smaller pan.
Bake 50 min. to 1 hour or until knife inserted in center of flan comes out clean. Cool in water-filled pan. Carefully transfer flan from pan of hot water to wire rack. Cool flan completely.
Refrigerate flan 4 hours. Meanwhile, bring guava pulp and sugar just to boil in saucepan; cook on medium-low heat 15 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
Serve flan topped with guava sauce.
Balance out your food choices throughout the day so you can enjoy a serving of this classic citrusy dessert at the end of the day.
This simple flan batter can be prepared ahead of time. Refrigerate up to 24 hours. Let stand at room temperature 30 min. before baking as directed.
When preparing the water bath to bake the flan in, use cold water. This will allow the flan to bake more evenly as the water heats in oven along with the flan batter.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.