Name: Crema Volteada (Creamy Peruvian Flan)
Total time: 15 min
Yield: 8 Portions
Cuisine: Peruvian
Ingredients: ½ cup granulated sugar (100 g); 1 ½ cups evaporated milk (400 g); 1 can condensed milk (14 oz/400 g); 3 whole eggs; 2 egg yolks; 1 tsp vanilla extract

Crema Volteada (Creamy Peruvian Flan)

By :Lorena Salinas

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Lorena Salinas is the chef and creator of the Cravings Journal blog, where she has been sharing recipes for more than 4 years.

Cuisine

Peruvian

Cooking Technique

Pressure Cooking

Keyword

Chocolates and Candies, Christmas, Grid, Instant Pot, Milk, Mold, Valentine's Day

Home Category

Desserts

Cook Time

15 Minutes

Passive Time

4 Hours Refrigeration

Servings

8 Portions

Ingredients

For the caramel:

½ cup granulated sugar 100 g

For the flipped cream:

1 ½ cups evaporated milk 400 g
1 can condensed milk 14 oz/400 g
3 whole eggs
2 egg yolks
1 tsp vanilla extract

Cuisine

Peruvian

Cooking Technique

Pressure Cooking

Keyword

Chocolates and Candies, Christmas, Grid, Instant Pot, Milk, Mold, Valentine's Day

Home Category

Desserts

Cook Time

15 Minutes

Passive Time

4 Hours Refrigeration

Servings

8 Portions

Ingredients

For the caramel:

½ cup granulated sugar 100 g

For the flipped cream:

1 ½ cups evaporated milk 400 g
1 can condensed milk 14 oz/400 g
3 whole eggs
2 egg yolks
1 tsp vanilla extract

Instructions

For the caramel:

Spread a thin layer of sugar on a frying pan over medium heat. As it melts, add a fine layer of more sugar on top. Repeat this until you have used all the sugar in the recipe.
Twist and rotate the pan to help melt when there is little left unmelted. Do not use a utensil like a spatula or spoon or it will crystalize. If it gets very dark or starts to smoke, it is too hot.
Put a thin layer of caramel in the bottom of the molds.

For the flipped cream:

Mix all the ingredients with a hand mixer but avoid beating too much so as not to introduce air into the mixture. If this happens, bubbles will form in the final product.
Strain the mixture 3 times to catch any large pieces of egg that may affect the texture.
Add a cup of water to the Instant Pot® bowl and insert the rack. Put in 3 of the ramekins to cook at the same time. You can use the 7 oz (207 ml) round Corning Ware French White ramekin.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Repeat with all the molds or ramekins until finishing the 8 individual portions.
Wait for them to cool completely and refrigerate for no less than 4 hours before unmolding. To unmold, use a sharp knife to cut around the edge of the mold and turn over onto the plate where you are going to serve it.