Crema Volteada
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup white sugar
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (12 oz.) evaporated milk
  • 6 eggs
  • 1 teaspoon vanilla essence
  1. Preheat the oven at 375° F.
  2. In a saucepan heat the sugar over medium high heat, moving constantly until it melts and forms a liquid caramel. Be careful not to let it burn because it will taste bitter. When it’s ready pour into a ( 9 inch) baking pan, covering all the inner surface with the caramel. Be very careful with your fingers, and don’t even dream of tasting it with your tongue. Hot caramel is dangerous. Let it cool.
  3. Blend eggs, milks and vanilla essence in a mixer. Pour into the baking pan.
  4. Put the baking pan inside a larger pan with about 2 fingers high of hot water.
  5. Bake for 1 hour. Let it cool completely.
  6. When cool, run a knife around the border and turn the flan over a bigger plate.
  7. **To soften the hard caramel at the bottom of the baking pan, put the empty baking pan over medium heat, with ⅓ cup water. Stir with a spoon until it softens and becomes liquid again, and pour over the flan.
  8. Keep refrigerated, and share with your loved ones.
Recipe by PERU DELIGHTS at