Upside down Cream – Crema Volteada


4 large or 5 medium eggs

1 can sweet condensed milk

1 can evaporated milk

2 Teaspoon of vanilla extract


1 cup sugar

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  1. Beat the eggs by hand in a bowl. Incorporate the milks and vanilla. With the help of a strainer run it through about 7 times.
  2. Pour into previously caramel coated ramekins.
  3. Place it in a bain-marie and bake in a 350F oven for 30 minutes. The water should come about halfway up the bunt cake pan.
  4. Cool down for 30 minutes outside the oven. Cover and take it into the refrigerator for 2 hours.
  5. When cool, run a knife around the border and turn the flan over a plate.



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 sugar is completely melted, and have reached a medium amber color.