A classic Latin-American dessert. This rich and silky custard dessert is beloved throughout Central and South America. Known by different names such as Crema Volteada, Crème Pots, and Crème Caramel, this flan is best when made the night before, allowing the flavors to meld and the texture to set perfectly.

Classic Peruvian Flan

Recipe by Chef Freyka Nunez del Prado

Serves 12-16

Ingredients:

• 1 ½ cups sugar
• 2–3 drops lime juice
• Water, as needed
• 8 large eggs
• 1 can sweetened condensed milk
• 2 cans evaporated milk
• 1 tsp vanilla extract
• Pinch of salt

Directions:

1. Pre-heat oven to 350°F.
2. In a saucepan add the sugar and cover with just enough water and a few drops of lime juice. Cook the sugar until it becomes a nice caramel/amber color.
3. Carefully spread the caramel into the flan mold. Use a spoon to coat the sides.
4. In a large bowl, combine the eggs, sweetened condensed milk, evaporated milk, vanilla, and salt. Using a hand mixer, mix until combined.
5. Immediately transfer the mixture into the prepared mold.
6. Fill a roasting pan or a different large mold with water. Place the prepared flan mold inside. (This cooking method is called Bain Marie)
7. Cook in the Bain Marie at 350°F (conventional oven) for 1 hour and 15 minutes, check and add 15 more minutes if necessary. Cooking time will vary by oven.
8. Let cool completely, about 8 hours or 4 hours in the fridge if you are in a hurry. Unmold on a serving platter.