Crema Volteada, literally meaning "upside down cream", is probably better known as the Peruvian version of Crème Caramel. Sweet and rich, while being so simple and somehow light, this addictive dessert is loved around the country.
And even though it originally isn't Peruvian, it became one of the most popular comfort foods in the country.
While nowadays often canned sweetened condensed milk and evaporated milk is found on the ingredient list of lots of recipes, the only few ingredients a good Crema Volteada needs next to the caramel sauce are fresh whole milk, eggs, sugar and some vanilla.
And as it is so easy to prepare Crema Volteada at home, find below our recipe. While in Peru the Crema Volteada is often prepared in a big round baking pan with a hole in the middle to feed the extensive family, we usually use ramekins.
The first column of ingredients is for the caramel sauce and the second column is for the custard (Often Crema Volteada is made in a round baking pan with a hole in the middle. For a 24cm baking pan double the below mentioned ingredients):