Flan is one of the most popular desserts in the world. It consists of a delicate cream of milk and sugar that has a firm context thanks to the coagulation of the eggs. It can be said that these are the base ingredients and although, in general, they are the same, each country has a different version that differs from others in the form of preparation. In the case of Peru, the egg flan or the cheese is called a pumping cream and is one of the favorite Peruvian desserts. Prepare this dessert is quite simple, since the ingredients are common and the procedure has no complication. Just follow the instructions we prepare for you in recipes and you will discover how to make easy and fast Peruvian pumping. You can enjoy one of the most delicious sweets of Peruvian cuisine!
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| Ingredients to make Peruvian Voleta Cream: |
| 400 grams of condensed milk 400 grams of evaporated milk 4 medium eggs 1 tablespoon vanilla dessert para the caramel: 100 grams of sugar (½ cup) 100 milliliters of water 5 drops of lemon juice |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Peruvian Voleta Cream:
1. Start the elaboration of turned milk or custard with the caramel that characterizes the finish of all the flan. To do this, use sugar and water. For this, he carries both ingredients to boil. Add the lemon drops to prevent it from crystallizing. Avoid manipulating it, just let it cook over medium heat.
2. When the liquid caramel begins to take color, lower the heat and ascend it a little by the mold. If it hardens you just need to heat it a bit to distribute it. Booking.
3. Now add all condensed milk in a bowl or container.
4. Pour the evaporated milk and mix both ingredients of the homemade pushing cream gently.
5. To obtain the texture of the turned cream, add the eggs and join them to the milks without beating with vigor. The idea is to avoid introducing a lot of air to the mixture.
6. When it is very homogeneous, it sneaks the preparation at least 3 times. The purpose of this step is to eliminate large egg particles. This is because the turned cream is not liquefied so as not to fill it with air, so it is possible that the egg does not break completely.
7. Pour the mixture into the already caramelized mold you reserved. Do it carefully. As for cooking, you can make the cream turned in pot or oven. In any case, cover the mold and take it to a water bath that you will heat, either inside the oven or in a larger pot. The important thing is that it takes about 45 minutes to be ready. After that time, enter a stick to know if it is ready. You must get wet, but without cream remains.
8. past that time, remove it from heat and let it cool completely. Then, take it to the fridge for two hours before unmolding it.
