Preheat oven to 350˚F.

Using a brush, grease 8 ramekins and cover with the flour and sugar mixture, taking care to eliminate excesses.

In a medium bowl, with the aid of an electric beater, beat the egg whites until they form soft peaks.

In a large bowl, beat the yolks together with the sugar, for about 4-5 minutes.

Add the melted butter to the egg and sugar mixture and mix well. Add the cream and mix well. Add the cheeses and mix until all is well incorporated.

Finally, add the egg whites and incorporate with a spatula and wrapping movement.

Pour the mixture into the ramekins, taking care not to fill them more than ¾ part of their capacity.

Place the molds on a deep pan with water to bake in a bain de Marie.

Bake for 25-30 minutes, until a toothpick in the middle of the ramekins, come out clean.

Remove from the oven and allow to cool for about 10 minutes before unmolding.

Insert a smooth blade knife into the edges of each mold to unmold.

Unmold and serve cold with a little guava jam and a sprig of peppermint to decorate.