Crema volteada another of the delights of Peruvian pastry. Discover its story, learn how to do it, and find out where to try it in Peru.
Crema Volteada: Traditional Peruvian caramel custard recipe. Image credits to Pepes BBQ
Origin and history of the Crema Volteada
Crema volteada dates back to the time before Christ. When the Romans and Greeks made egg-based desserts, they were known as tyropita. Centuries Later, The Recipe was Introduced to the American Continent by the Spaniards During Colonization. Because it was too tasty and an easy dessert to prepare, He stayed until today, changing his name in several regions. And as in so many other desserts, the nuns of monasteries and convents prepared him during the colonial period in Peru.
Once it became known beyond the walls of monasteries and convents, it gained immense popularity for its incomparable flavor and delicate texture. And then the culinary creativity of the Peruvian people led to the creation of its version of the flan or custard, inspired by European traditions.
Crema Volteada recipe
Ingredients
- 100 grams of white sugar.
- 500 grams of evaporated milk.
- 500 grams of condensed milk.
- Four eggs.
- Two egg yolks.
- A teaspoon of vanilla essence.
Preparation
- The first step is preparing the caramel. You put 100 grams of white sugar in a small pot over low heat. Let the sugar melt slowly until it turns a golden color. At this step, heat the oven to 180 degrees Celsius.
- Remove the caramel from the fire and pour it into the base of a crown-shaped mold, preferably 20 centimeters in diameter. You must spread the caramel very well on the bottom of the mold. You put it aside.
- In a bowl, mix evaporated milk, condensed milk, eggs, two egg yolks, and the vanilla essence. Mix all the ingredients very well.
- Once you have thoroughly mixed all the ingredients, pour the mixture into the mold. Prepare a water bath by placing the mold in a larger tray filled with enough water to cover it. Leave the baked preparation to cool for 1.5 hours.
- It will be at that point when you notice that the surface is set. Anyway, it is better than checking that it has been curdled by clicking the cream with a stick or a knife. If it comes out clean, it is ready.
- Remove the oven mold and let it cool completely at room temperature. Then carry your cream to the fridge for about four hours.
- Unmold the cream very carefully; the best way to do this is to pass a knife through the walls of the mold. Then turn the content onto a large plate or on a circular baking sheet.
Where to eat Crema Volteada
In Lima
Panchita is presented as the place where the best tribute to Lima food is given. You can find it on May 2, Miraflores, Lima.
Cosme Restaurant. This beautiful, high-quality restaurant is not far behind in its desserts, among which its exquisite turned cream stands out. It is located on Avenida Tudela and Varela 162, San Isidro, Lima.
In Cusco
Yaku Restaurant is characterized and distinguished by its quinoa flip cream. It is located in the corner of Plaza Regocijo 209, Cusco 08002.
Cusqueñísima spicyrier: You'll find it at 401 José Gabriel Cosio Avenue, Cusco 08004, to enjoy its highly praised crema volteada, considered one of the best desserts in the area.
Machu Picchu
Tinkuy restaurant: Located in the luxurious Sanctuary Lodge hotel, it offers a buffet restaurant where desserts, such as crema volteada, are exquisite... Address: Hiram Bingham Highway, kilometer 7.5, Aguas Calientes 08681.
Mapacho Restaurant
The best you can find to have a good time before or after visiting the sacred citadel. It is located in Empire of Incas 614, Aguas Calientes.
Image credits to peruvianfood.com
