Flan – Plain and Guava


Flan has to be one of my favorite desserts of all time! This custard is typical in many South and Central American countries and you are sure to find it in every Mexican restaurant. It’s also extremely easy to make! The first recipe is for a plain flan topped with a homemade caramel while the other is topped with delicious guavas. Hope you like it!


2 cans, sweetened condensed milk

4 eggs

2 cups whole milk

1 tsp vanilla extract


If you choose to make the original with caramel topping you will also need:

1 cup white, granulated sugar

– In a small saucepan, melt the sugar over medium heat until it turns the color of caramel. Remove from stove and pour into one oven proof dish or individual oven proof bowls. Set aside and allow to cool.

– Combine flan ingredients in a blender and mix. Pour mixture into your oven proof dish once caramel has hardened.

– Cover with foil and bake at 350 degrees for 1 to 1 1/2 hours or until ready. To check if the custard is ready, poke at the center with a fork. If the fork comes out clean, it is ready. Remove from oven and allow to cool at room temperature for a few minutes.

– Place a serving dish on top of your oven proof dish and carefully flip the custard over. The caramel sauce will be runny. Refrigerate flan for 4-6 hours or until ready to serve.





If you choose to make the guava version you will need:

12 oz. guava paste (found in the Latin section of your grocery store)

1/2 cup water

4 fresh guavas, sliced

– For this version you will not need to make the caramel sauce. Follow the same directions for the custard.

– Once the flan is out of the oven and you set it to the side to cool, begin the topping.

– In a blender, add the water and guava paste and blend.

– Slice the guavas into thin slices.

– When the flan cools, pour guava sauce over it and cover with the fresh guava slices.

– Refrigerate for 4-6 hours or until ready to serve.

guava flan


Guava flan



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