Having Peruvian friends is one of life’s greatest blessings! Most of their dishes are based around bold flavors and enticing textures. You have to try Ceviche, Lomo Saltado, and Aji de Gallina if you haven’t already.
But today, we’ll be skipping the main meal to enjoy one of the best Peruvian desserts — Crema Volteada!
How did this recipe arrive in Peru? How can you prepare it? And what ingredients will you need?
These are the questions that I’ll answer in this article. Let’s dive right in!
What Is the Crema Volteada?
The Crema Volteada is the Peruvian version of the French crème caramel, which is commonly known as flan in Latin America.
As you might’ve imagined, the crema volteada doesn’t differ a lot from the typical crème caramel.
The main difference is that Peruvians substitute the regular milk with evaporated and condensed alternatives, which is why their version has a richer feel.
The rest of the ingredients include sugar, eggs, and vanilla, much like most flan recipes.
In Spanish, the word “crema volteada” translates to upside down cream, referring to how you flip it on a plate before serving it.
How Did the Crema Volteada Arrive in Peru?
The flan was a common dessert in the Roman Empire.
After the Spanish people inherited the recipe, they spread it into all the countries they conquered, including Peru.
How to Make the Peruvian Crema Volteada
Luckily, the crema volteada is one of the simplest Peruvian desserts.
However, there are some tips that you have to know in order to relish the ideal creamy and luxurious texture.
To start, prepare the following ingredients:
- 6 eggs
- 1 cans evaporated milk
- 1 cans condensed milk
- 1 cups white sugar
- 1 tablespoon vanilla extract
- 1 cup water
- strawberries and blueberries (optional)
1. Prepare the Caramel Sauce
You can caramelize sugar with and without water.
Both methods give pretty much the same taste, but they differ in difficulty.
I’ll explain both methods below so you can choose the ideal one yourself.
Wet Caramelization
Wet caramelization should be perfect for beginners because water slows down the process, preventing the sugar from burning.
However, since you have to wait for the water to evaporate, it won’t be helpful if you’re pressed for time.
To start, stir 2 cups of sugar with a cup of water in a deep saucepan, and simmer the mixture over low heat.
Keep stirring until you can’t see any solid sugar particles.
Once this happens, stop stirring, and increase the heat to medium.
As the water boils, the mixture will slowly turn brown.
You should pay attention to the sides because this is where caramel tends to burn first.
Grab a whisk and gently stir the mixture if you notice any brown crystals floating around.
However, you shouldn’t stir too much because this may encourage the sugar to turn back into the crystal form.
Turn off the heat once you’re happy with the color. As you go darker, the caramel will become more bitter, so take it off while it’s still bright if you want to enjoy a sweeter taste.
Dry Caramelization
Although dry caramelization is faster than the wet alternative, the absence of water will mean a higher likelihood of burnt caramel, so I don’t recommend it for novice cooks.
Spread your sugar evenly in a deep skillet and heat it over medium heat. You shouldn’t use any tool to stir the sugar because it can crystalize rapidly.
Instead, you’ll have to swirl the skillet forcefully to redistribute the sugar.
More times than not, sugar will start melting in the center and around the edges of the skillet.
Once you notice any brown spot, shake the skillet to cover it with the surrounding white particles.
Keep doing that until you get an evenly brown caramel sauce.
2. Pour the Caramel Into the Mold
Pour the hot caramel sauce into your favorite mold, and make sure to swirl it well to cover all the sides.
Most Peruvians like to use the Savarin cake pan, but you can also use a stainless steel flan mold if you want your crema volteada to look like a solid cake rather than a ring.
If you want to bake smaller portions, you can use any cupcake mold, but make sure it’s suitable for baking.
Whatever mold you choose, you’ll have to let the caramel cool down for at least 10 minutes before you pour anything above it.
3. Mix the Eggs, Milk, and Vanilla Extract
In a large bowl, crack the eggs and stir them gently with a whisk. Now add the condensed and evaporated milk, and pour the vanilla extract.
Keep whisking the mixture until you get a uniform color with no air bubbles.
Next, sieve the mixture into another bowl to remove any bits of undissolved eggs, and whisk again to eliminate the air bubbles that might’ve formed while pouring the mixture.
4. Pour the Mixture Into the Mold
Shake your mold gently to make sure the caramel has solidified in place. If it wobbles too much, let it sit for another 5 minutes.
Afterward, pour the egg/milk mixture into the mold, and tap it onto your counter several times to bring the air bubbles to the surface.
5. Bake Inside a Bain-Marie
Although the word seems fancy, bain-marie is actually a simple water bath!
Put your mold into a glass baking dish, preferably a shallow one. Place a small towel at the base of the dish and fill it halfway with water.
The towel and water will slow down the heating process, preventing the crema volteada from burning.
Now place the bain-marie into the oven and bake for 90 minutes at 302°F. You’ll know it’s ready when it turns golden.
Let the crema volteada cool down for 30 minutes before putting it into the fridge for four hours.
If you have more time to spare, it’s better to let it sit overnight so it solidifies completely.
6. Flip Onto a Large Plate
Grab a sharp, thin knife, and slowly stab the edges of the pan to free the crema volteada from the mold.
Then, cover the mold with a large plate, grab them together with your hands, and quickly flip them over.
Don’t worry if some caramel seeps from the sides as you do this. Now shake the mold gently as you lift it up.
Finish by slicing the crema volteada into several plates.
I like to add strawberries and blueberries on the side, but you can experiment with other fruits and toppings to reach the ultimate result.
Final Crema Volteada Thoughts
Some Peruvian families like to add puréed quinoa to the egg/milk mixture.
This gives a unique nutty taste to the crema volteada, so you should definitely give it a try!
To learn more about popular Peruvian dishes, check out 35 Peruvian Foods You Have To Try Right Now.
Crema Volteada Recipe
The Crema Volteada is the Peruvian version of the French crème caramel, which is commonly known as flan in Latin America.
Ingredients
- 6 eggs
- 1 can evaporated milk
- 1 can condensed milk
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 1 cup water
- strawberries and blueberries (optional)
Instructions
- Stir 2 cups of sugar with a cup of water in a deep saucepan, and simmer the mixture over low heat.
Keep stirring until you can’t see any solid sugar particles.
Once this happens, stop stirring, and increase the heat to medium.
As the water boils, the mixture will slowly turn brown. - Pour the hot caramel sauce into your favorite mold, and make sure to swirl it well to cover all the sides.
Most Peruvians like to use the Savarin cake pan, but you can also use a stainless steel flan mold if you want your crema volteada to look like a solid cake rather than a ring.
If you want to bake smaller portions, you can use any cupcake mold, but make sure it’s suitable for baking.
Whatever mold you choose, you’ll have to let the caramel cool down for at least 10 minutes before you pour anything above it. - In a large bowl, crack the eggs and stir them gently with a whisk. Now add the condensed and evaporated milk, and pour the vanilla extract.
Keep whisking the mixture until you get a uniform color with no air bubbles.
Next, sieve the mixture into another bowl to remove any bits of undissolved eggs, and whisk again to eliminate the air bubbles that might’ve formed while pouring the mixture. - Shake your mold gently to make sure the caramel has solidified in place. If it wobbles too much, let it sit for another 5 minutes.
Afterward, pour the egg/milk mixture into the mold, and tap it onto your counter several times to bring the air bubbles to the surface. - Put your mold into a glass baking dish, preferably a shallow one. Place a small towel at the base of the dish and fill it halfway with water.
The towel and water will slow down the heating process, preventing the crema volteada from burning.
Now place the bain-marie into the oven and bake for 90 minutes at 300°F. You’ll know it’s ready when it turns golden. - Let the crema volteada cool down for 30 minutes before putting it into the fridge for four hours.
- Use a sharp, thin knife, and slowly stab the edges of the pan to free the crema volteada from the mold.
Then, cover the mold with a large plate, grab them together with your hands, and quickly flip them over.
Don’t worry if some caramel seeps from the sides as you do this. Now shake the mold gently as you lift it up. - Serve with strawberries and blueberries on the side, but you can experiment with other fruits and toppings too.
Gently stir the mixture with the whisk if you notice any brown crystals floating around.
However, you shouldn’t stir too much because this may encourage the sugar to turn back into the crystal form.
Turn off the heat once you’re happy with the color. As you go darker, the caramel will become more bitter, so take it off while it’s still bright if you want to enjoy a sweeter taste.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.