Soursop Flan, Flan de Guanabana Recipe

Ingredients:

• 6 eggs 
• 1 can evaporated milk
• 1 can condense milk
• 1 cup soursop pulp
• 1 tsp cornstarch
• 1 tsp vanilla 
• Pinch of salt
• 1 cup sugar (to caramelize the mold)

Procedure:
Preheat oven to 350 F. Caramelize a mold, pouring 1 cup sugar and melt it over medium heat and takes a light golden brown color. Immediately caramelize bottom and sides of mold, refrigerate for about 15 min. Mix eggs, evaporated milk, condense milk, soursop, cornstarch, vanilla and salt on a mixer on low. Pour over caramel pan. Place pan in a bigger pan with about 1 1/2'' of water. Bake in water bath for 1 hour. Remove from oven, let cool, and refrigerate for about 3 hours. Release sides with a knife, shake to loose and pour on a serving plate.