Guanabana Caramel Flan Recipe

Living in Costa Rica gives us access to great fruits and vegetables that you would never find anywhere else. One of those fruits grows in abundance at Blue Osa – guanabana also known as soursop. We are so fortunate to have an abundance of fresh and interesting produce readily available at our fingertips. Guanabana is famed for its cancer fighting properties.

 

 

Guanabana Caramel Flan

From the Kitchen of Blue Osa and Chef Marie
Guanabana Caramel Flan
Gluten Free

 

Ingredients:

1 14 oz. can of condensed milk
I 12 oz. can of evaporated milk
6 eggs
3 cups of guanabana
 

For The Caramel:

2 cups of white sugar
½ cup of water
 

You Will Need:

A large flan dish
A larger flan dish for cooking
A large saucepan

 

Preparation:

1. Pre-heat the oven to 475 fahrenheit.
2. First prepare the flan mix.
3. Put the condensed milk, evaporated milk, eggs, guanabana in a blender and mix until smooth.
4. Set this aside, we’ll come back to it later.
5. Now we prepare the caramel.
6. Bring the water to the boil in a large saucepan over a high heat and add the sugar, stirring continuously to prevent burning, when it begins to bubble reduce the heat and continue to cook until it has becomes liquefied.
7. Pour the caramel into the flan dish and return to your flan mix. Give it another quick blend and decant into the dish, over the caramel.
8. To cook, place the flan into a large flan dish with a little water and place in the over. This is important, as it prevents the bottom of the flan burning.
9. Bake for 20-30 minutes or until the top of golden brown.

 

Buen Provecho from Blue Osa Yoga Retreat + Spa
 

 

About Chef Marie

One of the original owners of the property, along with her late husband Jean-François, Marie was so inspired by Aaron and Adam’s vision for a Blue Osa, she remains the ‘mother’ of the Blue Osa family several years later.Born in Algeria and raised in the beach town of Biarritz in the south of France by a French mother and Italian father, Marie is a self-taught chef. She honed her culinary skills when her husband operated a stylish French bistro in San Francisco, and later an elegant French restaurant in Cartagena, Colombia.
Marie’s dishes are vegetarian-oriented and crafted from what local vegetables are available from Blue Osa’s organic garden and the local farmers. Meals are served family-style and often include a protein – fish, beef or poultry.Marie’s favorite cuisines are French and Mexican with her favorite dishes being Coq au Vin and Sopa de Pescado.