Crema Volteada Peruana, or Peruvian Caramel Custard
Crema volteada peruana, the Peruvian version of creme caramel, is a smooth, sweet dessert that uses the Incan grain quinoa as its base. It’s almost healthy! In addition to the ingredients below, you’ll need a pot for cooking the quinoa, a pot for melting the sugar, 2 bowls, a muffin tin, a pan for the bain-marie, an immersion blender, non-stick baking spray for the muffin tin, and aluminum foil to cover the muffin tin.
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
Author Nico Vera
1cupsugar for making caramel
One12-ounce canevaporated milk
One14-ounce cansweetened condensed milk
2cupsof water for cooking the quinoa
Water for the bain-marie
Mint leafs and edible flowers for garnish
Wash the quinoa well to remove the bitter saponin, and cook with water in a pot, approximately 30 minutes.* Preheat the oven to 350°F (176°C).
Measure 2 cups of cooked quinoa into a bowl, and use the immersion blender to pureé the quinoa by adding the evaporated milk a little bit at a time. Set aside.
In a separate bowl, beat the 7 eggs, mix in the sweetened condensed milk, and add the vanilla extract.
Combine the quinoa pureé with the egg mixture and set aside.
Make the caramel by melting the sugar in a small pot over medium heat. Make sure not to let the sugar burn.**
Pour the caramel into the muffin tin, enough to just coat the bottom.
Wait a few minutes for the caramel to cool and pour the quinoa pureé and egg mixture into the muffin tin.
Place the muffin tin into a deep pan and add some water to the pan to a level half the height of the muffin tin.
Cover the muffin tin with aluminum foil and place in oven, baking until the custard has set and is cooked, approximately between 30 minutes to 1 hour depending on the size of the muffin tin.***
Remove from oven and let cool for a couple of hours at room temperature.
Turn muffin tins upside down over a baking sheet to remove the cooked custard from the tins, use a spatula to loosen the custard if needed.****
Serve on small plates and garnish with mint leafs and edible flowers.