Crema Volteada: Easy Peruvian Flan Recipe
Create Decadent Crema Volteada with Ease
A delicious meal doesn’t stop with the last bite of your breakfast, lunch, or dinner. In fact, we’d argue that dessert may be the most important meal of the day! That’s why we’re sharing Pepe’s recipe for crema volteada, a classic dessert that tops off the best Peruvian meals.
Keep reading to learn more about crema volteada and how to make this delicious delight at home!
What is Crema Volteada?
Crema volteada is a flan peruano (Peruvian flan) that can truly be enjoyed any time of the day! Originating from Spanish cuisine, it’s a caramel custard that is heated in a bain-marie, baked, then flipped over—hence where it gets its name, translating to “flipped cream.”
While crema volteada features a delicate, creamy texture and luxuriously sweet taste, it’s surprisingly simple to prepare. You’ll just need a few simple ingredients that can be found at your local supermarket.
Let’s dive into the recipe!
How to Make Crema Volteada At Home
Our recipe is simple, but you’ll want to make sure you have prepared everything before cooking. Yields 1 Peruvian flan dessert that divides into 12 slices.
- Prep time: 25 minutes
- Cook time: 1 hour 30 minutes
- Total: 1 hour 55 minutes
Ingredients & Equipment
You will need:
- 1 savarin cake mold
- 1 baking dish
For the cream:
- 6 large eggs
- 1 can of condensed milk
- 1 cup of evaporated milk
- 2 tablespoons of vanilla
- 1 tablespoon of lemon zest
For the caramel:
- ¼ cup of water
- 1 cup of sugar
- 1 teaspoon vanilla extract
- In a mixing bowl, dissolve the sugar into the water and add the vanilla extract to create a thickened mixture.
- Place the sugar paste into a small pot over medium heat and cook without stirring or disturbing the sugar. When the sugar melts, ensure the pot’s entire surface is in direct contact with the heat. As the syrup cooks, wash and dry the savarin cake mold.
- When the syrup becomes dark golden, it’s ready. Pour it into the savarin cake mold and rotate the mold gently, so the syrup is evenly distributed on the bottom and the sides. (Be careful—use kitchen gloves to avoid getting burned!) Let the mold rest and preheat the oven to 300° for the bain-marie.
- Place the eggs, condensed milk, evaporated milk, and vanilla in a blender. Beat until all the ingredients are mixed in. Add lemon zest, stir, and pour the mixture into the mold.
- Prepare the bain-marie with a dish that is not very deep yet is larger than the ring mold (such as a glass baking dish). Fill the dish halfway with water and place the mold inside, ensuring the mold’s edge is at least 2 centimeters above the water. Carefully put the bain-marie in the oven.
- Cook over medium-low heat for about 90 minutes. A golden surface indicates the crema volteada is ready.
- Remove from the oven, discard the water, and leave the mold outside of the fridge until cool. Then, cover with aluminum foil and refrigerate for at least 4 hours.
- Remove from the fridge, uncover, and carefully separate the crema volteada’s edges from the mold using a thin knife.
- It’s time to flip! Choose a flat plate to use as a lid for the mold, covering all of the custard inside. Quickly flip the plate and mold, so the plate is on the bottom. The crema volteada should have slipped onto the plate, making it easy to remove the mold.
- Decorate as you wish (with fresh berries, cream, etc.) and serve.
Order Crema Volteada & Peruvian Desserts from Pepe’s BBQ!
Whether you’re an ambitious home baker or a dessert-lover, this crema volteada recipe is sure to please. For more Peruvian eats and sweets, you can’t beat Pepe’s BBQ in West Orange, NJ. Visit our restaurant, order online, or call us at (973) 736-1567 to place your order now!