Hispanic Heritage Month spans from September 15th to October 15th every year, and is a time to celebrate the Hispanic culture and community in the United States. Hispanic Americans have played a vital role in helping shape United States’ politics, culture, and society, and this month is important to recognize everyone’s experiences and history.
My family and I are from Peru, and the biggest way we share our culture is through food. So, with Hispanic Heritage Month coming to a close, I wanted to share with you one of my family’s favorite recipes to try at home for yourself, Crema Volteada.
Almost everyone is familiar with the dessert, flan, and Crema Volteada is the Peruvian version of it. The name translates to “flipped cream,” and what differentiates it from other flan recipes is the inclusion of evaporated milk and sweetened condensed milk, which are not typically found in other recipes. It has a soft, creamy texture with a sweet caramel sauce on top and is incredibly simple to make.
Crema Volteada:
Ingredients:
1 can of evaporated milk
1 can of sweetened condensed milk
4 eggs
1 teaspoon of vanilla extract
For the caramel:
1 cup of white sugar
½ cup of water
~7 drops of lime
Materials:
A mixing bowl
A small saucepan
A whisk
A pan/ round bundt pan
A bigger, longer (glass) pan
For the crema,
- Preheat oven to 350°
- Whisk your milks, eggs, and vanilla together in a medium bowl. Whisk well in order to dissolve all the eggs and make the mixture smooth.
For the caramel,
- Boil water in a small pan over medium heat, and add sugar and lime. Whisk constantly to distribute the heat evenly. Keep over the heat until it turns a brown color.
2. Take off heat and pour into a bundt pan. Swirl the caramel to cover the bottom of the pan. Immediately after, pour the crema mixture on top.
3. Fill a separate long pan with water about half way, and place the bundt pan inside.
4. Carefully place the pans inside the oven and bake for 50-55 minutes at 350°. Take it out of the oven and use a toothpick to check if the crema volteada is cooked all the way through. Be careful not to overcook it, or you will lose the silky texture. It should still slightly jiggle in the pan, but not be liquidy.
5. Use a knife to gently unmold the sides out of the pan. Get a plate or dish large enough to cover the pan and put it on top. Carefully flip the pan over to reveal your Crema Volteada! Any remaining caramel in the pan can be spooned on top, and if it is slightly hard, pour a little bit of hot water to soften it.
6. Serve and enjoy!
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