Soursop Flan

Ingredients for Soursop Flan:
• 3 cups The Perfect Purée Soursop Puree, thawed
• 14 oz. condensed milk
• 12 oz evaporated milk
• 6 eggs

Ingredients for Caramel:
• 2 cups white sugar
• ½ cup water

Method for Soursop Flan:
1. Preheat oven at 350°F.
2. In a mixing bowl, combine condensed milk, evaporated milk, eggs, Soursop and whisk until combined.
3. Pour mixture through a chinoise or fine sieve to remove any chalaza from the egg. Set aside.
4. Prepare caramel buy using a clean sauce pot (void of any oil or debris) and water. Once water starts to boil, add sugar. Heat over high heat and stir water/sugar with spatula continuously. Making sure not to burn the sugar. When sugar mixture begins to bubble, reduce heat and cook until sugar is amber in color, and temperature of sugar is at 348°F.
5. Once you hit the caramel stage, pour sugar mixture into your flan dish.
6. Pour milk, egg and soursop mixture into flan dish, after you have poured sugar mixture.
7. Place flan dish into another baking dish to create a bain marie- enough to fill water halfway of the side of flan dish.
8. Cover with foil and bake 1 hour.
9. Once done (remove the flan when the center is slightly jiggly), carefully, remove the flan out of the bain marie and set aside to cool on wire rack until at room temperature.
10. To remove flan from dish, run a knife around the edges of the dish and carefully invert onto a rimmed serving plate. Let the caramel sauce flow over the flan.