Guava Créme Brûlée

Recipe from Feliberto Estévez

Adapted by Jennifer Steinhauer

Total Time
1 hour
Rating
4(21)
Notes
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Ingredients

Yield:6 servings
  • 8large egg yolks
  • 1cup heavy cream
  • 1cup frozen guava puree (available at Hispanic markets), defrosted
  • Granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

233 calories; 21 grams fat; 11 grams saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 5 grams protein; 27 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 300 degrees. Place a kettle of water over high heat, to bring to a boil. Put egg yolks in a mixing bowl, and set aside. Place cream in a small saucepan over medium heat, to bring to a simmer.

  2. Step 2

    When cream simmers, remove it from heat. Whisk yolks vigorously, while adding cream in a slow, thin stream. (Do not add cream too quickly or mixture will curdle.)

  3. Step 3

    Pour cream mixture through a fine mesh strainer into a bowl. Add guava puree, and stir until blended. Pour into six half-cup ramekins, and set in a small baking dish. Carefully add boiling water to come halfway up sides of ramekins. Bake until set, about 45 minutes. Remove ramekins from water, and allow to cool.

  4. Step 4

    Just before serving, cover surface of each ramekin with a thin layer of granulated sugar. Caramelize sugar under a broiler or with a kitchen blowtorch, until light golden brown and crisp. Serve immediately.

Ratings

4 out of 5
21 user ratings
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Cooking Notes

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Andy

Even with guava sweetening the cream mixture a tad (though also adding tartness), 1/4 to 1/2 cup sugar added would be a perfectly reasonable addition.

Lydia

Try making a pie crust with Paletas de Guava following instructions for graham cracker crust, pre-bake for ten mins. Then follow bano de maria water bath baking instructions for the guava flan poured into the baked guava crust. Crumble extra paletas in the food processor coarsely to sprinkle onto top of flan once baked, then torch to caramelize. Serve with pineapple flavored decorative merengue on side, also torched. Sprinkle plate with rum flavored drizzle around rim. Delicious!

Gina Johnson

One question: Does this recipe call for any sugar, sweetener, etc. and it was omitted from recipe in error...?

hob nob

The sugar is in the ingredients and instructions-- to create the caramelized crust.

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Credits

Adapted from Feliberto Estévez

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