Guava Crème Brûlée - Flavors of Brazil

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Makes 8 portions

14 oz (400 gr) goiabada paste
2 1/2 cups (600 ml) creme de leite
6 eggs yolks, sieved
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Preheat the oven to 350F (180C). 

Put the goiabada in a blender or food processor and blend completely.

Transfer the blended goiabada to a mixing bowl, add the creme de leite and egg yolks and blend well with a whisk or wooden spoon.

Divide the mixture between 8 ramekins or custard cups, place them in a large baking pan, like a lasagne pan, and pour boiling water into the pan to reach halfway up the containers.

Carefully transfer the pan to the preheated oven and cook for 20-25 minutes, or until a toothpick inserted into a cup comes out clean. Remove from oven, remove from pan with water and let cool on wire racks.

Can be served as is, at room temperature or chilled. If you wish to make crème brûlées sprinkle a bit of grantulated white sugar on the surface of the custards then burn the sugar under a preheated broiler or with a kitchen blowtorch.