Crema Volteada

by Susy Jara

1

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Dessert Serves 12 Prep 15 min Cook 1 hr Total 1 hr 15 min
Description

A delicious Peruvian dessert similar to flan, with a creamy texture and caramel topping.

Recipe Image
Ingredients
8 unit eggs
1 can sweetened condensed milk
1 can evaporated milk
1 cup sugar
1 tsp vanilla extract
1 can Leche fresca
Instructions
  1. 1
    Preheat the oven to 350°F (175°C).
  2. 2
    In a saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns into a golden caramel. Pour the caramel into a round baking dish and swirl to coat the bottom.
  3. 3
    In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
  4. 4
    Pour the mixture into the baking dish over the caramel.
  5. 5
    Place the baking dish in a larger pan filled with hot water to create a water bath.
  6. 6
    Bake in the preheated oven for about 1 hour, or until the crema volteada is set and a toothpick inserted comes out clean.
  7. 7
    Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
  8. 8
    To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will flow over the crema volteada, creating a beautiful presentation.
  9. 9
    Slice and enjoy this delicious Peruvian dessert!