Guava Pots de Crème

Guava isn't common where I live, so I had never bought fresh guava before, but these ones smelled so amazing that I couldn't resist.  They were small, but so ripe and amazing!  The tartness of the guava makes it work well in a dessert that has a sweeter component to balance it out.

Ingredients:

6 small guava (about the size of half a tennis ball)

1 Tbsp. of coconut oil

1 cup of cream

1/4 cup of whole milk

3 egg yolks

1 Tbsp. of stevia
1 Tbsp. of sugar
1 tsp. of vanilla paste

pinch of salt

Whipped cream and guava slices for serving

Directions:

1.  Preheat oven to 350 F.  

2.  Halve the guavas and place in a baking dish cut sides up.  Melt the coconut oil and drizzle on top of the guava.  Bake for 20 minutes.  Remove from oven and reduce oven temperature to 300 F.

3.  Allow guava to cool for 5-10 minutes or until they are cool enough to handle.  Remove the seeds and then scoop out all of the flesh.

4.  Puree the flesh until smooth, adding a bit of water if you are having trouble blending.  

5.  Combine milk, cream, vanilla, guava puree, vanilla and salt in a heavy sauce pan over medium heat, stirring occasionally.  You will warm the mixture to a simmer, but you do not need to bring it to a full boil.

6.  While mixture is heating, whisk egg yolks, sugar and stevia for 4-5 minutes, until the yolks are pale yellow.

7.  Whisking constantly, pour the warmed mixture into the egg mixture and continue whisking until well-blended and smooth.

8.  Strain mixture through a fine mesh sieve.

9.  Place 4 small ramekins in a baking dish and fill each dish with the mixture.

10. Pour hot water into the baking dish until it is about halfway up the sides of the ramekins.

11. Bake for about 25 minutes, until the edges are set but the middle is still wobbly.  Remove from oven and allow to cool in the water bath for 5 minutes.

12. Transfer the ramekins  to a wire rack to finish cooling.

13. Once fully cooled, refrigerate for a minimum of 4 hours.  

14. Serve with whipped cream and guava slices.