Crema Volteada - Peruvian Flan
Crema Volteada is a Peruvian egg flan made with evaporated milk, sweetened condensed milk, eggs, and vanilla, baked in a caramel lined mold in a water bath and unmolded to serve. Silky, smooth, and one of Lima's most beloved everyday desserts.
Servings 8 slices
Ingredients
- 400 ml of Evaporated Milk
- 400 gr of Condensed milk sweetened if possible
- 6 Eggs at room temperature 3 whole and 3 yolks
- A pinch of salt about 1/3 teaspoon
- 1 Tablespoon of Vanilla extract
- 3/4 cup of white sugar To prepare the caramel
Instructions
- In a pan add 3 tablespoons of water and your sugar, let the sugar turn into caramel(do not stir while making the caramel otherwise it will crystalize) , once you get your caramel, pour the caramel into a mold and let it cool.
- In a big bowl add the liquid ingredients, salt and vanilla stir with a hand whisk and combine, do not over beat you don not want to create foam or bubbles.
- Crack your eggs and add them once at the time but stir between egg and egg , in that way they can integrate into the mixture , (What I did is to crack them in a different bowl and break the yolks and them add them little by little)
- Trick is to not over beat the mix, Once you have everything ready. pass your ingredients through a strainer ( I did the process 5 times ) then pour the mix into your caramelized mold, this dessert has to be cooked in a water bath
- Set your oven at 325 F or 160 Cand bake your Crema Volteada for 40 min with a tray filled with water. we want the mix be cook in a water bath , after 40 min check if the center of the dessert is cooked otherwise let it cook for a little more time.
- Once its done let it get into room temperature and then put into your fridge for at least 8 hours.
Notes
This dessert is super easy to prepare, if you are looking to make a big one, I will share with you the ratios, 1 egg and 1 yolk for every cup of “liquid ingredient” keep in mind that and you will be good.
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