Peruvian Flipped Cream in 5 steps

If we think about “flipped” sweet recipes We have many examples and although it may be confusing, they all have different names and origins. The important thing when we are faced with a dessert of this style is to be careful when removing it from the mold.

Like quesillo, flan and others, the Cream flipped It is a dessert with a soft and silky texture. Traditional Peruvian cuisineit takes little preparation time and you just have to wait for it to cool well.

The Homemade Flipped Cream allows amateur cooks to customize the level of sweetness and intensity of vanilla, adapting the recipe according to individual preferences. Therefore, it is a highly recommended dessert to make for the family.

Crema Volteada, particularities and similarities

The Cream flipped It is a traditional and delicious dessert that has gained popularity in several regions, especially in Peruvian cuisine. This exquisite preparation combines simple elements to create a soft texture, which complements very well with the sweet flavor. A delight for the palates.

• #Given: Its name comes from the technique used during cooking, where the mixture of ingredients is “turned” at the end of the process to present a caramelized layer on top.

In Peru, the Flipped Cream recipe It holds a special place as a traditional and delicious dessert. His presence at the table is synonymous with celebration and special occasions. The Peruvian version of this dessert is often distinguished by its distinctive flavor and dedication to quality local ingredients.

Some characteristics of the Turned Cream

This dessert has a rich history that has made it a classic on the table of many families. The Cream flipped It is appreciated for its unique combination of basic ingredients such as eggs, milk, sugar and vanilla, which are carefully mixed to achieve the creamy consistency and richness of flavors that characterize this dessert.

Prepare Homemade Flipped Cream It is a task that involves patience and precision. The mixture is simmered until it reaches the desired consistency, then carefully turned over to reveal the characteristic caramel that forms on the surface.

Where did the recipe for Crema Volteada come from?

The Cream flipped, also known as quesillo, quesillo peruano, or leche voltada in some regions, has its roots in Peru’s rich culinary tradition. This traditional dessert has become a symbol of Peruvian gastronomy, fusing indigenous and Spanish influences. Its origin dates back to colonial erawhen milk, eggs and sugar, introduced by the colonizers, were combined with native techniques and flavors.

The preparation of the Flipped Cream involves careful cooking, followed by skillful turning to reveal the characteristic caramel layer on top. This flipping technique with a fruit or caramel base for flan is common in many desserts such as Neapolitan flan, impossible cake, homemade flan and tocino de cielo among others.

Two desserts that are equally delicious but with different personalities

The Roasted Milk and the Cream flipped They are traditional desserts that share similarities, but are distinguished by their preparation techniques and flavor profiles. Both come from Latin American cuisine and are appreciated for their creamy texture and caramel layer on top.

• However, They differ in their ingredients and cooking methods. Roast milk is made with milk, eggs, sugar and vanilla, and simmered in a water bath until set.

Instead, the Flipped Cream incorporates ingredients such as eggs, milk, sugar and vanilla, cooking in a mold with caramel on the base and flipping at the end of the process to reveal the caramelized layer on top. These subtle differences result in two distinctive desserts, each with its own charm on the sweet table.

The flipped cake is not Flipped Cream (but both are delicious)

The flipped cake is a lovely and versatile dessert which has earned a special place in baking. Its name derives from the peculiar cooking technique, where the ingredients, such as fruits or sugar, are placed at the bottom of the mold before the dough. Inverting the cake after baking reveals a caramelized layer on top, creating visual appeal and a contrast of flavors.

• This sweet is enjoyed in various variants around the world, incorporating fruits such as pineapple, apple or peach.

Not only is the flipped cake delicious, but it also stands out for its unique presentation, making it a popular choice for celebrations and special events. It is important not to confuse with the Cream flipped.

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Flipped Cream Recipe

Yield: 10 servings

Preparation time: 3 hours

Ingredients

• 1 cup of sugar (for the caramel)
• 4 eggs
• 400 g of condensed milk
• 2 cups evaporated milk
• 1 Teaspoon vanilla extract

Step by step for the ideal Flipped Cream

1. In a frying pan over medium heat, melt the sugar until you get caramel. Pour it into the bottom of a cake pan, distributing it evenly.
2. In a bowl, beat the eggs, then add the condensed milk, evaporated milk and vanilla essence. Mix until you achieve a homogeneous consistency.
3. Pour the mixture into the mold. Preheat the oven to 180°C. Place the mold in a larger dish with hot water, creating a bain-marie.
4. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool completely.
5. Place an inverted plate over the mold and carefully turn it over so that the cream is on the plate with the caramel side up.