Crema volteada (Turned cream)

2008 July 7
by Diego

This is one of the most delicious peruvian desserts. And the best of all: is very simple. With only a little of evaporated and condensed milk, eggs, vanilla and sugar, you’ll have a tasty dessert – and, if the weather in your region is hot, you’ll love it even more.

Ingredients:

  • One can of condensed milk (it’s more or less 400 g – 14 oz)
  • 400 ml (14 oz) of evaporated milk
  • 4 eggs
  • 1 teaspoon of vanilla
  • 3/4 cup of sugar

Preparation:

Melt the sugar syrupy and spread this in a mold. Let it cool down.

Beat the eggs slightly with a fork and add the milks and vanilla. Strain this mix and pour in the mold.

Cook in double boiler for 45 minutes or bake it (with a medium temperature) for 1 h 15 m, more or less.

Let it cool down. Remove from the mold when it’s cold. You can refrigerate it.

***
Technorati tags: , , , , , , .
Blogalaxia tags: , , , , , , .
2 Responses leave one →
  1. ali permalink
    April 14, 2009

    MMMMMMM this looks really good Me and my friends are going to make this!

  2. May 3, 2009

    In english: Caramel custard
    In french: Crème Caramel
    In german: Krem Karamel

    http://en.wikipedia.org/wiki/Creme_caramel

    So delicious!

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS