Peruvian Crema Volteada
A South American variation using evaporated and condensed milk for extra richness.
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Ingredients
- 1 cup Granulated sugar (for caramel)
- 1/4 cup Water
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 8 units Large eggs
- 1 tablespoon Vanilla extract
- 1 pinch Salt
- 1/2 cup Fresh berries for garnish(optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan or flan mold.
- 2
In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.
- 3
Stop stirring and let the syrup boil until it turns a deep amber color, then immediately pour it into the cake pan, swirling to coat the bottom completely.
- 4
In a large bowl, whisk the eggs gently to break them up without creating too many air bubbles.
- 5
Slowly whisk in the condensed milk, evaporated milk, vanilla extract, and salt until the mixture is smooth and well combined.
- 6
Strain the custard mixture through a fine-mesh sieve into the caramel-lined pan to ensure a silky texture.
- 7
Place the pan inside a larger roasting dish and fill the outer dish with hot water until it reaches halfway up the sides of the custard pan (baño maría).
- 8
Bake for 50-60 minutes until the edges are set but the center still jiggles slightly, then cool completely and refrigerate for at least 4 hours before inverting onto a plate.
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