Guanábana flan recipe without oven

When the Spaniards brought the flan to American lands, they did not imagine the contribution they would give to world pastry. The

Ingredients to make guanábana flan without oven:

1. Before ordering the elements to cook this exotic Guanábana flan, you must crush the fruit or buy the pulp packaged in the supermarket. If you use blender or some food processor to get the pulp, you must strain to remove the fibrous part of the fruit. Remember, if you do not affect the final texture of the flan. In addition, to facilitate the work when mixing all the ingredients, you must beat the eggs previously and reserve. If the eggs are in the fridge, you must take them out 30 minutes before and put them at room temperature.

2. Mix all ingredients very well until a couple consistency. Homogeneity is very important so that Guanábana flan without oven is soft and smooth.

3. Time to prepare the caramel! Although it is very fun, at least for me, it is also a bit delicate because you can hurt yourself if you are careless. Deposit the 2 cups of sugar at the bottom of the flanera and place it to the fire. Then, wet the sugar with water without exceeding it, just wet it a little, leaving the dried edges. Watch the caramel, since when bubbling little by little it will become blond. At that time you can move the flanera a bit to prevent caramel from sticking. Be careful or you can burn! This step you can also do using a pan and then incorporating the caramel into the flanera.

4. Use a large pot to place the flanera inside. See you water to cover 3/4 parts of the flanera. Then, cover the surface with a lid or with aluminum foil, making sure that it is well closed, since if water enters the flan will be damaged. Done this, cook the Guanábana flan in the water bath over low heat. Half hour check how cooking develops. When the time is accomplished, pill it with a stick halfway, if it leaves dry it is ready and if it is wet, wait. After standing at room temperature, take the flanera to the fridge. Wait 4-8 hours, everything depends on how hurried you are. But if you walk without a hurry, wait until the next day, that guarantees you ease of unmolding.

5. After the time in the refrigerator, unmold. It is very simple, so I tell you in steps:- Leave the flanera at room temperature until it is acclimated.

– Menea the flanera gently, side by side.

– When the edges loosen, place a flat plate on the container and turn.

The Guanábana flan without oven is ready to place! Decorate with a peppermint or a special flower for culinary work. How would you decorate it? Did you like the recipe? Show me your decoration or placed in a photo …, it will be great to share with you this culinary experience!