- 1 vanilla pod or 2 ml vanilla essence
- 450 ml cream
- 84 g (100 ml) caster sugar
- 5 egg yolks
- 1 tin (410 g) guavas
- 45 ml cream
- 1 fresh guava, peeled and sliced
Preheat oven to 150 ºC. Use a sharp, small knife to cut open the vanilla pod. Put the pod, cream and half the caster sugar in a saucepan. Heat to boiling point. Beat egg yolks with the remaining caster sugar until light and creamy. Fish vanilla pod out of the warm cream. Gradually add the cream to egg yolk mixture and beat well. Divide custard between four ramekins and put them in a bain-marie. Bake the custard for 45 minutes. Take out of oven and allow to cool. Take pips out of the tinned guavas and purée the rest of them in your food processor. Add 45 ml cream and beat well. Spoon guava purée onto the custard and decorate each ramekin with a slice of guava.