This light and very refreshing dessert has origins in Portugal, using a French cooking method and is now loved in Brazil. The zesty and fairly alcoholic papaya and cachaça salad served beside it (optional... you could just use lime and sugar) makes it awesomely tropical!
Heat the guava juice in a pan and reduce by half.
Place the caster sugar and water in a saucepan and heat until the sugar dissolves.
Bubble the syrup gently until it starts to change colour, swilling it from time to time, but never stirring. Splash in a shot of the reduced guava as soon as it starts to turn golden and keep swilling until it combines nicely to a smooth caramel.
Dribble a couple of tablespoons into the base of 6 dariole moulds and leave to set.
Preheat the oven to 150°C.
Crack the eggs into a bowl and whisk in the condensed milk, orange zest, orange juice and milk. Divide that mixture between the dariole moulds, filling them nearly to the top.
Sit the individual desserts into a deep roasting tray and half fill it up with boiling water to create a bain-marie. Bake for 25 minutes until just starting to turn golden on top, set but with a slight wobble, then remove from the oven, transfer out of the hot water and leave to cool.
Chill for at least an hour so the custards set up.
Bash some small slithers of lime with the brown sugar in a glass and stir in the cachaça. Slice the papayas and add to the rum mixture.
Dip the puddings in hot water and turn them out onto a plate, served beside the papaya and cachaça salad. Makes 6