Guava Cheese Flan
1. Preheat oven to 350°F. Place sugar and water in 9-inch round cake pan. Stir until sugar is slightly dissolved. Place pan on stove on medium heat. Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color. Use oven mitts to swirl pan, coating bottom and sides with caramel. Place pan on wire rack to cool and harden caramel slightly.
2. Meanwhile, place remaining ingredients in blender container; cover. Blend until smooth. Pour mixture over cooled and hardened caramel in pan. Cover with foil. Place a large shallow baking pan in oven. Place cake pan in baking pan. Carefully pour hot water into baking pan so it comes halfway up side of cake pan.
3. Bake 1 hour or until knife inserted in center comes out clean. Remove cake pan from water bath. Cool on wire rack. Carefully loosen sides of custard from pan with a knife. Cover.
4. Refrigerate 3 hours or overnight until well chilled. To unmold, invert pan onto a large shallow plate or pie dish. Garnish with mango and kiwi slices, if desired.
Test Kitchen Tip: Guava pasta is available in the Latin aisle of supermarkets.