Peruvian Flan Recipe (Crema Volteada)

If you’re looking for a Peruvian flan recipe that nails the texture and flavor of what you’d find in Lima, this is it. On a recent trip to Peru, I kept seeing Crema Volteada show up on menus—simple, silky, and always finished with a glossy layer of caramel. It’s not overly sweet, and the texture hits that sweet spot between firm and creamy. This version stays true to what I had there, with a reliable method that works in either a Thermodyne or a home oven.

Ingredients

Custard

  • 1 can (394 g) sweetened condensed milk

  • 1 can (354 ml) evaporated milk

  • 2 egg yolks

  • 3 whole eggs

  • 1 tbsp vanilla paste

  • Pinch of salt

Caramel

  • 1 cup sugar

  • 1/4 cup water

Instructions

  1. Make the caramel:
    Add sugar and water to a saucepan over medium heat. Don’t stir. Let it bubble until it turns a deep amber. Immediately pour into a loaf pan or flan mold, swirling to coat the bottom.

  2. Preheat your Thermodyne oven to 190°F.

  3. Make the custard:
    In a bowl, whisk together the eggs and yolks. Add condensed milk, evaporated milk, vanilla paste, and salt. Whisk gently until smooth—don’t overdo it.

  4. Strain the custard into the caramel-coated pan using a fine mesh sieve.

  5. Cover the pan with foil or a tight lid to hold in moisture. Place directly on a Thermodyne shelf.

  6. Cook at 190°F for 3 hours in the Thermodyne oven. Custard should be just set, with a slight jiggle in the center.

  7. Cool and chill:
    Let cool to room temp, then refrigerate at least 4 hours, preferably overnight.

  8. To serve:
    Run a knife around the edges, then invert onto a plate to release.

Recipe Notes

Spanish Caramel

Getting the caramel right is the trickiest part of this dessert. The line between perfect amber and burnt sugar is razor-thin. Don’t stir—just swirl the pan. And watch it closely once it starts to color. It’ll go from golden to deep amber fast, and from there, it’s a short walk to bitter. Once it hits that dark honey color, pull it and pour immediately. If it seizes or hardens too fast in the pan, no big deal—just reheat gently and pour again.

Using a Thermodyne (or Not)

If you’ve got access to a Thermodyne, use it. It gives you precise low-and-slow heat at exactly 190°F, which means your Crema Volteada sets gently with zero risk of overcooking. No curdling, no bubbles—just that silky texture you want.

Don’t have one? No problem. Use your home oven with a water bath. Set your oven to 325°F. Place your flan dish in a larger baking dish and pour hot water around it until it reaches halfway up the sides. Cover loosely with foil and bake for 50–60 minutes. Still comes out great, but you’ll need to watch it closer.

Crema Volteada vs. Mexican Flan

These two desserts look similar but are slightly different. Mexican and Spanish-style flans often lean sweeter and sometimes include citrus or cinnamon. Crema Volteada is more restrained—less sugar-forward, smoother in texture, and usually made without extra spices. It’s all about balance: creamy, lightly sweet, with caramel that adds depth without overpowering.

Summary

This Peruvian flan recipe gives you that rich, smooth Crema Volteada texture with zero fuss—especially if you’re using a Thermodyne oven. Serve chilled and flip right before eating for that glossy caramel finish.