Commentary by Ceci Martinez
Even though this dessert isn’t originally from Peru, it is one of the most loved and popular sweets in my country! This Christmas add a unique spin to your holiday menu with this “deliciosicima” Crema Volteada. This amazingly simple but decadent caramel custard is going to be a surprising hit among your guests!
Note: Bain-marie consists of placing a container (baking pan, bowl, etc.) of food in a large, shallow pan of warm water which surrounds the food with gentle heat. This technique can also be used to keep cooked foods warm.
CREMA VOLTEADA
Serves: 8
Ingredients
For the caramel:
3/4 cup, generous, granulated sugar
1 1/2 tablespoons water
3 drops lemon juice
For the custard:
1 (14 oz) can sweetened condensed milk
1 (12 fl oz) can evaporated milk
4 eggs
1 vanilla bean or 1 teaspoon vanilla extract
Directions
For the caramel:
In a medium saucepan over medium-low heat, melt sugar with water and lemon juice until mixture is golden brown (about 8 to 10 minutes), make sure not to let sugar burn. Carefully pour hot caramel into a round baking mold with a hole in the middle turning it so caramel covers both the bottom and sides. Set aside.
For the custard:
Preheat oven at 350F. In a large bowl, lightly whisk eggs until well combined; add condensed milk, evaporated milk and vanilla bean, mix well until smooth. Pour the egg-milk mixture into the caramel baking mold and bake in a bain-marie for 1 hour. To be sure the cream is cooked insert a knife blade into the cream; if the blade comes out clean, the cream is done. Remove from oven and let it cool. To serve, run a knife around the cream where is connected to the mold. Carefully invert mold into a serving platter and jiggle to loose so it falls in one piece. Caramel custard can be served at room temperature or chilled. Garnish with strawberries or edible flowers and mint leafs.
