Crema Volteada (Creamy Peruvian Flan)

¼ tsp yellow curry sauce ½ onion finely chopped ¼ cup sweet potato squash, diced 1 cup red lentils ½ cup coconut milk 1 cup vegetable broth salt small carrots olive oil salt pepper Peruvian red chili or paprika flakes


½ cup (100 g) granulated sugar 1 ½ cups (400 g) evaporated milk 1 14 oz/400 g can condensed milk 3 whole eggs 2 egg yolks 1 tsp vanilla extract

Melting sugar gradually in a pan over medium heat ensures even caramelization without burning. 

The repetitive layering technique creates a smooth, glossy caramel base for your dessert. 

Vigilance is key; overheating can result in a bitter taste and undesirable smoke. 

Handling the caramel with care and precision ensures optimal texture and flavor. 

Proper cooling and refrigeration set the dessert, allowing for easy and clean unmolding. 

Precision and patience are rewarded with beautifully crafted individual portions of this delectable treat.