Crema Volteada (Flan)
This is the Peruvian name for Flan, which is one of the most loved desserts in the country. There is no café or family restaurant where Crema Volteada is not on the menu, and no house where it is not prepared on a regular basis.
Serves: 8Hands-on: 30 minutesTotal: 4 hours 30 minutesDifficulty: Medium
- 1½ cups sugar
- 2 cans (14 oz.) sweetened condensed milk
- 2 cans (12 oz.) evaporated milk
- 1 cup water
- 6 large eggs
- 2 tsp. vanilla
- Preheat the oven to 350°F.
- For the caramel: In a saucepan, heat the sugar over medium-high heat, stirring until it melts and forms a liquid caramel, about 15 minutes. It should have a beautiful golden color, but not too dark because the caramel will become bitter. Pour into 8 small baking molds, covering the bottom and sides of each pan with the caramel. You have to move quickly to complete this, but be very careful when working with hot caramel because you can burn yourself easily. Let cool.
- In a blender, process condensed and evaporated milks, 1 cup water, eggs, and vanilla. Pour into the baking molds and place into a larger pan filled with an inch of hot water. Bake for 1 hour. Take out of the oven, move the individual molds to a cooling rack, and let cool. Refrigerate for several hours, as it is easier to unmold when very cold.
- To unmold, run a carefully run a knife around the edge of each pan and turn upside down over a bigger plate. The caramel will form a pool of sauce on the plate. Serve this sauce over the dessert. Keep refrigerated.