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Recipe
Peruvian Caramel Flan
Velvety Delight: Peruvian Caramel Flan Recipe
4.4 out of 5
Indulge in the rich and creamy flavors of Peruvian cuisine with this delectable caramel flan recipe. A classic dessert in Peru, crema volteada, also known as Peruvian caramel flan, is a smooth and velvety custard topped with a luscious caramel sauce.
Metadata
Preparation time
20 minutes
Cooking time
50-60 minutes
Total time
4 hours 20 minutes (including chilling time)
Yields
6 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Nut-free, Soy-free, Lactose-free (if using lactose-free milk products)
Allergens
Eggs, Milk
Not suitable for
Vegan, Dairy-free
Ingredients
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1 cup (240ml) granulated sugar 1 cup (240ml) granulated sugar
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4 large eggs 4 large eggs
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1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
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1 can (12oz/354ml) evaporated milk 1 can (12oz/354ml) evaporated milk
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 10g, 6g
- Carbohydrates (total, sugars): 50g, 48g
- Protein: 10g
- Fiber: 0g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 350°F (175°C).
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2.In a small saucepan, melt the sugar over medium heat until it turns into a golden caramel. Pour the caramel into a 9-inch (23cm) round baking dish, swirling to coat the bottom evenly.
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3.In a mixing bowl, whisk together the eggs, condensed milk, evaporated milk, and vanilla extract until well combined.
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4.Pour the custard mixture over the caramel in the baking dish.
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5.Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
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6.Carefully transfer the roasting pan to the preheated oven and bake for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
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7.Remove the baking dish from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
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8.To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the baking dish and quickly invert it, allowing the flan to release onto the plate. The caramel sauce will flow over the custard.
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9.Slice and serve the Peruvian caramel flan chilled.
Treat your ingredients with care...
- Eggs — Make sure the eggs are at room temperature before whisking them with the other ingredients to ensure a smooth custard.
Tips & Tricks
- To achieve a silky smooth custard, strain the custard mixture before pouring it over the caramel to remove any lumps.
- For a deeper flavor, you can infuse the evaporated milk with a cinnamon stick or a strip of lemon zest before adding it to the custard mixture.
- To prevent the caramel from hardening too quickly, warm the baking dish in the oven for a few minutes before pouring the caramel into it.
- If you prefer a stronger caramel flavor, you can increase the amount of sugar used to make the caramel.
- Serve the flan with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
Serving advice
Serve the Peruvian caramel flan chilled for the best texture and flavor. Garnish each slice with a drizzle of the caramel sauce that flows over the custard.
Presentation advice
To enhance the presentation, you can decorate the serving plate with a few fresh mint leaves or a dusting of powdered sugar. The contrast between the creamy custard and the amber caramel sauce creates an eye-catching dessert.
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