Peruvian flipped cream recipe

Flan is one of the most popular desserts in the world. It consists of a delicate cream of milk and sugar that has a firm texture thanks to the coagulation of the eggs. It can be said that these are the base ingredients and although, in general, they are the same, each country has a different version that differs from the others in the way of preparation. In the case of Peru, the egg flan or the quesillo is called cream turned and is one of the favorite Peruvian desserts.

Preparing this dessert is quite simple, since the ingredients are common and the procedure does not have any complications. Just follow the instructions that we prepare for you in Free Recipes and you will discover how to make Peruvian flipped cream easy and fast. You will be able to enjoy one of the most delicious sweets of Peruvian gastronomy!

Ingredients to make Peruvian flipped cream:

 400 grams of condensed milk

 400 grams of evaporated milk

 4 medium eggs

 1 tablespoon vanilla dessert

For the caramel

 100 grams of sugar (½ cup)

 100 milliliters of water

 5 drops of lemon juice

How to make Peruvian flipped cream:

Start the elaboration of the flipped milk or flipped cream with the caramel that characterizes the finish of all the puddings. To do this, use sugar and water. For this, bring both ingredients to a boil. Add the lemon drops to prevent crystallization. Avoid handling it, just let it cook over medium heat.

When the liquid caramel begins to take color, lower the heat and spread it around the mold a little. If it hardens, you only need to heat it a little to distribute it. Reservation.

Now, add all the condensed milk to a bowl or container.

Pour in the evaporated milk and mix both ingredients of the homemade whipped cream gently.

To obtain the texture of the flipped cream, add the eggs and combine them with the milk without beating vigorously. The idea is to avoid introducing too much air into the mix.

When it is well homogeneous, strain the preparation at least 3 times. The purpose of this step is to remove large egg particles. This is because the flipped cream does not liquefy so as not to fill it with air, so the egg may not break completely.

Pour the mixture into the already caramelised mold that you reserved. Do it carefully. As for cooking, you can make the cream turned in a pot or in the oven.

In any case, cover the mold and take it to a water bath that you will heat, either in the oven or in a larger pot. The important thing is that it takes about 45 minutes to be ready. After that time, insert a toothpick to see if it is ready. It should come out wet, but without traces of cream.

After that time, remove it from the heat and let it cool completely. Then, put it in the fridge for two hours before unmolding it.

If you liked the Peruvian flipped cream recipe, we suggest you enter our Flan Recipes category. You can also visit a selection of the best Peruvian recipes.

Peruvian flipped cream - Suggestions and other recipes

Flipped creams and other types of puddings are very easy to make once you get the hang of it. Some people make the caramel in a skillet and then pour it into the pan and others directly into the flipped cream pan. You can choose to do it however you find most functional for you.

On the other hand, if you are going to do it in the oven, place the cream mold inside a high-walled tray with enough water. Bake at about 150 degrees for 45 minutes to an hour.

And if you don't have condensed milk, you can make a flipped cream with fresh milk following our recipe for flipped cream without condensed milk.

Discover other easy dessert recipes at Free Recipes and discover more options to dazzle your guests and friends:

Peruvian bread pudding

Microwave roasted milk

Peruvian lemon pie

Purple porridge

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