Ingredients
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Key Ingredients
Make It
Step 1
Preheat oven to 350° F.
Step 2
Place 8-inch-round cake pan in a 13 x 9-inch baking dish. Fill outer baking dish with hot water to ½-inch depth.
Step 3
Heat sugar in small, heavy-duty saucepan over medium heat, stirring constantly, for 6 to 8 minutes or until melted and golden brown. Quickly pour into cake pan. Remove cake pan from water; working quickly, swirl melted sugar around bottom and side to coat. Return pan to water.
Step 4
Combine eggs, egg whites, guava pulp, honey, vanilla extract and salt in medium bowl. Add evaporated milk; mix well. Run through a fine mesh strainer, scraping with a spoon into prepared cake pan.
Step 5
Bake for 45 minutes or until knife inserted near center comes out clean. Remove cake pan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
Step 6
To serve: Run small spatula around edge of cake pan. Invert serving plate over pan. Turn over; shake gently to release.
If frozen guava pulp is unavailable, use 10 fresh guavas. Cut off guava ends with knife. Slice in half lengthwise and remove seeds with a melon baller. Discard seeds. Place guava slices in a blender; blend until smooth.
