Peruvian Crema Volteada
By Dora Florencia Velíz Alva - Winter 2017 Issue
Crema Volteada—literally “upside down cream”—is the Peruvian version of Spanish flan or French crème caramel. Although it doesn’t originate from Peru, this light, sweet dessert is a favorite all over the country and is a beloved part of Peruvian food culture.
Recipe Detail Serves: 6 15 minutes Prep Time, 40-50 minutes Cook Time
Heat the oven to 325 degrees. Bring a pot or kettle of water to a boil. In a medium heavy-bottomed pot, heat the sugar with 1 cup water on medium-high. Once the sugar is dissolved, stop stirring and allow to boil undisturbed until a golden caramel forms, 5 to 8 minutes. Pour the caramel into six 6-ounce ramekins, ensuring that the base and sides of the dishes are evenly coated. Set aside.
Mix the evaporated milk and condensed milk together in a bowl. In a separate bowl, beat the whole eggs and egg yolks together with a whisk. Add eggs and vanilla extract to the milk mixture. Mix thoroughly. Pour into the caramel-coated ramekins.
Transfer the ramekins to a larger baking dish or roasting pan with high sides that the ramekins can sit comfortably inside (see note). Place it in the oven and pour the boiling water into the pan until it comes halfway up the sides of the ramekins. Bake for 40 to 50 minutes.
Remove from the hot water bath and cool completely (let water stay in the oven until cooled—it’s safer that way).
To serve, place the ramekins briefly in hot water to soften the caramel, then flip over onto plates, allowing the caramel to drip down the sides.