Directions

1. Take out cream cheese and eggs 1-2 hours before to reach room temperature.
2. Preheat the oven to 350 degrees (177F) and put a few liters of hot water in an electric kettle to boil. Measure and set aside all other ingredients to be used.
3. To make the caramel, combine sugar (200g) and guava (4oz, 113g) in a saucepan and cook over medium heat for about 5-10 minutes until it begins to turn brown, mashing and stirring the guava until well combined. Don’t be frightened if your sugar clumps up! It’ll declump as the caramel cooks. As soon as the caramel gets fully liquid, go to the next step.
4. Carefully pour the caramel into a 9-inch round baking pan. Using oven mitts, grab the pan by the edges and tilt the pan around until the bottom is coated.
5. To make the custard, using a blender: add the eggs, evaporated milk, condensed milk, cream cheese, guava, and vanilla extract to combine. Feel free to use 3/4 or even 1/2 of the condensed milk, per your preference on sweetness!
6. Carefully pour the blended custard through a fine mesh sieve into the baking pan (this is to remove air bubbles).
7. Place the pan with custard in a deep baking pan and fill it with hot water until it comes halfway up the sides of the cake pan.
8. Bake for 40-60 minutes until you can put a knife through the flan and it comes out clean. The flan is ready when the center is jiggly and the outer area is set. Avoid the center being solid, as it’ll be overcooked!
9. Remove the cake pan from the water bath. Cool on a wire rack. Cover and refrigerate for 3 hours or until chilled to set. May be chilled overnight.
10. Carefully loosen the sides of the custard from the pan with a knife. To unmold, invert the pan onto a large shallow plate or pie dish. Garnish with mango and kiwi slices, if desired.