Peruvian & World Recipes

Crema Volteada – Upside Down Cream

Crema Volteada (Upside Down Cream)
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Crema Volteada (Upside Down Cream)

Course: DessertsCuisine: Peruvian

Indulge in Crema Volteada, a luscious dessert blending evaporated milk, sweetened condensed milk, whole milk, sugar, vanilla extract, egg yolks, and eggs. Topped with a decadent caramel, it's a heavenly twist on creamy perfection.

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Ingredients

  • 1 can evaporated milk (12 oz.)

  • 1 cup sweetened condensed milk

  • 2/3 cup whole milk

  • 1/8 cup white sugar

  • 2 tsp. vanilla extract

  • 4 large egg yolks

  • 2 large eggs

  • For The Caramel:

  • 2/3 cup white sugar

  • 1/4 cup water

Directions

  • Preparation For The Caramel:
  • Place a heavy skillet or saucepan over medium heat for 30 seconds.
  • Add the sugar and with the back of a wooden spoon move it occasionally until the sugar is completely melted, and has reached a medium amber color.
  • Pour the caramel on your selected baking dish (I used a 9" round pan).
  • Set aside.
  • Preparation For The Cream:
  • With a manual beater mix all the milk, vanilla, and sugar.
  • Incorporate the yolks and eggs and mix gently until the mix looks even.
  • With the help of a strainer run it through about 7 times.
  • Pour the mix into your previously used caramel pan.
  • Cover with aluminum paper.
  • Place it in a bain-marie and bake in a 350F oven for 30 minutes. The water should come about halfway up the pan.
  • Cool down for 30 minutes outside the oven.
  • Cover and take it into the refrigerator for at least 2 hours or until the next day.
  • When cool, run a knife around the border and turn it over a plate.

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