Brazilian recipe
Yoghurt flan with homemade guava sauce (Flan de iogurte com calda de goiaba)
A silky, refreshing yoghurt flan balanced perfectly with a vibrant homemade guava coulis. An elegant yet simple dessert for any occasion.
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Ingredients
1 sachet of unflavoured powdered gelatine
6 tablespoons of cold water
1 tin of condensed milk
1 tin of whole milk (use the empty condensed milk tin as your measure)
2 pots of natural yoghurt (approx. 300g total)
6 medium red guavas
1/2 cup of caster sugar
1 1/2 cups of water (for the syrup)
1/2 cup of water (optional, for adjusting syrup consistency)
6 tablespoons of cold water
1 tin of condensed milk
1 tin of whole milk (use the empty condensed milk tin as your measure)
2 pots of natural yoghurt (approx. 300g total)
6 medium red guavas
1/2 cup of caster sugar
1 1/2 cups of water (for the syrup)
1/2 cup of water (optional, for adjusting syrup consistency)
Where to find ingredients
You can find condensed milk, natural yoghurt, and powdered gelatine in the baking or dairy aisles of major supermarkets. Fresh red guavas are best sourced from specialist exotic fruit greengrocers or high-end supermarkets with an international produce section. If fresh guavas are unavailable, high-quality guava paste (goiabada) thinned with water can serve as a substitute for the sauce.
Preparation method
- Hydrate the gelatine powder in 6 tablespoons of cold water.
- Place the hydrated gelatine in a bain-marie until it is completely dissolved.
- Add the condensed milk, milk, natural yoghurt, and the dissolved gelatine to a blender and blitz until smooth.
- Pour the mixture into a ring mould (bundt style) that has been lightly moistened with water.
- Refrigerate for at least 4 hours, or until the flan is completely set.
- While the flan sets, prepare the sauce: peel the guavas and chop them into cubes.
- Place the guava pieces into a saucepan with the sugar and 1 1/2 cups of water.
- Simmer over low heat for about 20 minutes, or until the guavas are very tender and beginning to break down.
- Remove the pan from the heat and transfer the mixture to a blender. Blitz until you have a smooth purée.
- Return the purée to the pan and cook over low heat for another 15 minutes, stirring occasionally, until the sauce thickens.
- If the sauce becomes too thick during this time, add the extra 1/2 cup of water to reach your desired consistency.
- Allow the guava sauce to cool down completely before pouring it over the chilled flan to serve.
Observations
This yoghurt flan with guava sauce is a classic Brazilian-style treat, offering a light and refreshing end to any meal. The contrast between the mild, creamy flan and the intense, fragrant fruit sauce creates a sophisticated flavour profile that is universally appealing.
Preparing this dessert is straightforward, requiring only a handful of pantry staples and a very simple method. It is the perfect choice for those seeking a homemade sweet that delivers on both texture and taste without any unnecessary fuss.
Preparing this dessert is straightforward, requiring only a handful of pantry staples and a very simple method. It is the perfect choice for those seeking a homemade sweet that delivers on both texture and taste without any unnecessary fuss.
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