Crema Volteada Peruana | Upside Down Cremè Caramel Cake

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk offers a lighter option with a similar sweetness.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk reduces calories while still providing creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor complexity and can be more affordable.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally, while essence is budget-friendly.

Start by making the caramel sauce in a small pot.

Add water and sugar to the pot and turn the heat to medium.

Add vanilla extract to the pot and do not stir the mixture.

Allow the sugar to dissolve and cook until it turns an amber color, about 10 minutes.

Prepare a 20 cm savarin mold for the water bath, filling it with water to a certain level.

Pour the caramel into the savarin mold, tilting to coat the bottom evenly.

In a food processor, combine sweetened condensed milk, evaporated milk, eggs, vanilla extract, and lemon zest.

Blend the mixture until smooth and pour it into the savarin mold over the caramel.

Place the savarin mold in a water bath in the oven.

Preheat the oven to 300°F (150°C) and bake for about 2 hours.

After baking, check if the crema is firm and golden on top.

Remove the mold from the oven and the water bath, and let it cool on the counter for about an hour.

Refrigerate for at least 2 hours to set completely.

Run a knife around the edges of the mold to loosen the crema before inverting it onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens