Crema Volteada Peruana, or Peruvian Caramel Custard

By mahto

Ingredients

• 1 cup sugar for making caramel
• 12-ounce can of evaporated milk
• 14-ounce can of sweetened condensed milk
• 7 eggs
• 1 teaspoon vanilla extract
• 1 cup of quinoa
• 2 cups of water for cooking the quinoa
• Water for the bain-marie
• Mint leafs and edible flowers for garnish

Details

Servings 12
Preparation time 30mins
Cooking time 90mins
Adapted from theculinarylife.com

Preparation

Step 1

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.

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.