Crema Volteada, Peru's beloved version of crème caramel or flan, is a silky smooth custard dessert topped with golden caramel that creates an irresistible combination of creamy and sweet flavors. This upside-down dessert gets its name from the dramatic moment when it's inverted onto a serving plate, revealing a glossy caramel top that gracefully drips down the sides.

While similar to other Latin American flans, the Peruvian version typically has a denser, creamier texture achieved through a higher ratio of egg yolks and the addition of evaporated and condensed milk, reflecting the country's love for dairy-based desserts. This recipe has been passed down through generations of Peruvian families, often served at special occasions and holiday gatherings.

The dessert is made by first preparing a caramel by carefully heating sugar until it turns amber, which is then poured into a mold. The custard mixture combines eggs, three types of milk (whole, evaporated, and condensed), vanilla, and a pinch of salt, all carefully strained for the smoothest texture. The custard is then baked in a water bath until it sets but still maintains a slight wobble.

Modern variations might include adding Pisco (Peruvian brandy) to the caramel for extra flavor, or incorporating local ingredients like lucuma fruit powder or coffee. Some bakers experiment with different mold shapes or individual portions, while others add a touch of orange zest or cinnamon to the custard base.

In Peru, Crema Volteada is a staple dessert found in most restaurants and bakeries. It's often enjoyed on its own or paired with a cup of coffee or tea. During family gatherings, it's common to see this dessert served chilled, especially during warm weather, making it a refreshing end to any meal.

While undeniably delicious, this dessert is quite rich and should be enjoyed in moderation. A typical slice contains approximately 300-350 calories, primarily from eggs, milk, and sugar. It's naturally gluten-free but contains dairy and eggs, making it unsuitable for vegans or those with lactose intolerance. The dessert is particularly high in calcium and protein thanks to its dairy-rich ingredients, but also high in sugar, so it's best saved for special occasions.