What are the main ingredients of flan?

The main ingredients are milk, eggs and sugar. Because flan is a type of custard with a firm texture.

Can I make flan without a water bath (baño maria)?

it is possible to make flan without a water bath, but it is not recommended because it will alter the texture.

How do I know when the flan is done?

You can check it with a toothpick or with a thin knife and chef if it is runny or not. Another way to check is to check if the edges are firm but the centre is still jiggly.

Can I bake the flan in a muffin tin to make individual flans?

Yes, you can but you have to caramelise each compartment and be sure you have a large pan to put water under that tin.

Can I use another citrus fruit instead of lime?

Yes, you can use orange and the result is amazing too.

Easy Peruvian Flan dessert: Crema Volteada

Name: Easy Peruvian Flan dessert: Crema Volteada
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: Peruvian
Ingredients: 2 cans of condensed milk; 2 cans of evaporated milk; 8 eggs at room temperature; 1 teaspoon of vanilla extract; 2 tablespoons of lime zest or lemon zest; 1 1/2 cups of sugar; 6 tablespoons of sugar

Description

This delicious dessert is a people pleaser because is smooth and has the right amount of sweetness to be a perfect end to a meal. Don’t hesitate to use it for special occasions. The good thing is that is an easy dessert recipe.

Ingredients

Units Scale

2 cans of condensed milk
2 cans of evaporated milk
8 eggs at room temperature
1 teaspoon of vanilla extract
2 tablespoons of lime zest or lemon zest

For the caramel:

1 1/2 cups of sugar
6 tablespoons of sugar

Instructions

Preheat the oven to 180°C.
In a heatproof glass container ( I use a 2 1/2 cups glass jug) pour the water and sugar for the caramel. Put in a microwave a cook it for 5 to 8 minutes. As soon as you reach the 5 minutes mark, add 1 minute at a time and check until the caramel becomes golden. Pour the caramel into the tube mould. Be aware to use gloves or something to handle the mould because it will turn hot.
In a large bowl mix together the condensed milk, Evaporated milk (use the condensed milk to measure the evaporated milk because normally the cans are bigger so you will like to have the same amount), vanilla extract and lemon zest. Mix it slowly to break the eggs but do not add much air and bubbles to the mixture.
Pour the milk mixture into the tube mould. Cover the mould with aluminium foil and put the mould over a big and deep pan with water, we are going to cook the flan in a water bath so it cooks evenly and you achieve that creamy texture.
Bake for 55-60 minutes until a toothpick comes out clean, if you don’t want to pinch it check the border is set and the centre is a little jiggly.
Let it cool at room temperature and refrigerate overnight for perfect result otherwise serve it when is completely cool.
When is cool down put the mould over a serving flat plate and let the caramel drizzle for a couple of minutes before removing the mould.
I’ll hope you enjoy this classic Peruvian dessert.

Notes

Make sure to measure the evaporated milk with the cans of condensed milk. If you put the whole evaporated milk it will turn a little thinner mixture instead of a creamier and denser texture.

Keywords: Peruvian Flan dessert, Crema Volteada peruana