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1
Preheat oven to 350u00b0F
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2
Place sugar and water in 9-inch round cake pan.
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3
Stir until sugar is slightly dissolved.
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4
Place pan on stove on medium heat.
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5
Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color.
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6
Use oven mitts to swirl pan, coating bottom and sides with caramel.
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7
Place pan on wire rack to cool and harden caramel slightly.
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8
Meanwhile, place remaining ingredients in blender container; cover.
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9
Blend until smooth.
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10
Pour mixture over cooled and hardened caramel in pan.
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11
Cover with foil.
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12
Place a large shallow baking pan in oven.
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13
Place cake pan in baking pan.
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14
Carefully pour hot water into baking pan so it comes halfway up side of cake pan.
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15
Bake 1 hour or until knife inserted in center comes out clean.
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16
Remove cake pan from water bath.
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17
Cool on wire rack.
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18
Carefully loosen sides of custard from pan with a knife.
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19
Cover and refrigerate 3 hours or until chilled.
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20
May be chilled overnight.
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21
To unmold, invert pan onto a large shallow plate or pie dish.
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22
Garnish with mango and kiwi slices, if desired.
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23
*Guava paste is available in the international aisle of grocery store, it is sold in bars.
