5 egg yolks
2 cups cream
1/3 cup granulated sugar
1 tbs granulated sugar for crust
8 oz guava paste
1/2 tsp vanilla
In a large stock pot on medium high heat combine cream, sugar, guava paste and sugar.
Prepare egg yolks in a separate bowl.
Slowly add 1 cup of cream mixture to yolks. Make sure to incorporate slowly to not burn the egg yolks.
Slowly pour yolk mixture back into the main stock pot.
Strain through a sieve. Once mixture is entirely strained, fill six, 4oz ramekins.
Place ramekins in baking pan. Fill halfway to top of ramekins with boiling water.
Bake at 325 for 30 minutes, rotate pan every 10 minutes until custard is firm but wobbles just a bit.
Remove from pan and chill for 1 hour.
Dust top of custards with sugar, torch until crisp.