Flan is a very popular dessert, and we wouldn't exaggerate in saying it's the most popular in our country. Tropical guava pairs very well with this delicious dish.
In a medium round flan mold (approximately 17 cm in diameter x 5 cm in height) over medium heat, place the sugar to prepare the caramel. Tilt and cover the edges; let cool to harden.
Blend the condensed milk with the guavas, eggs, evaporated milk, and cream cheese.
Strain, transfer to the caramelized flan mold, and close with its lid or with aluminum foil, sealing the edges well. Place in the Pressure Cooker® and add enough water to cover 3/4 of the mold.
Close the Pressure Cooker® and place the pressure regulator, put it on the stove over high flame for about 25 minutes or until a constant steam comes out, then lower the flame to medium and cook for 40 minutes.
Remove from heat, let cool, and take off the regulator. Uncover the flan and insert a wooden toothpick in the center. If it comes out clean, it's ready. Let cool and refrigerate.
Unmold onto a flat serving plate and decorate with guavas and mint leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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