With a little guava, everything tastes better. Abuela Conchita makes her famous Flan whenever the family comes over — and she never forgets the special touch that brings the Cuban flavor home: Conchita Guava Marmalade, drizzled right on top. Smooth, sweet, and just a little tart, the marmalade is the finishing detail that turns a traditional flan into the family dessert everyone remembers.
Ingredients
• 1 cup sugar
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 3 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• ½ cup Conchita Guava Marmalade
How to make it
Preheat the oven to 325°F.
Melt the sugar in a saucepan over medium heat, stirring frequently until it turns into a dark caramel (9–10 min).
Pour 2 tablespoons of the caramel into each of the 6 ramekins and set aside.
In a mixing bowl, combine the condensed milk, evaporated milk, whole eggs, egg yolks, and vanilla while whisking the mixture.
Divide the custard mixture evenly into the prepared ramekins.
Submerge each ramekin into a pan with water covering halfway up the side of the ramekins and place in the oven.
Bake the flan for 12–15 min until the centers jiggle slightly, then let the ramekins cool in the water bath. Refrigerate for at least 2 hours.
Invert the ramekins onto a serving plate.
Drizzle the Conchita Guava Marmalade on top and serve.
