World Flavors Cookbook

Crema Volteada

The Peruvian version of flan or crème caramel, known for its light texture and heavy use of evaporated milk.

Cuisine: Peru

Ingredients

• 1 can evaporated milk
• 1 can condensed milk
• 8 eggs
• 1 tsp vanilla
• 1 cup sugar (for caramel)

Instructions

1. Melt sugar in a pan until it turns into an amber caramel. Coat the inside of a flan mold.
2. Whisk eggs and mix with the milks and vanilla. Strain the mixture into the mold.
3. Bake in a water bath (baño María) at 170°C for about an hour.
4. Chill overnight. Invert onto a plate to serve.