Crema Volteada (Creamy Peruvian Flan)


  • 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
  • Spread a thin layer of sugar on a frying pan over medium heat. As it melts, add a fine layer of more sugar on top. Repeat this until you have used all the sugar in the recipe.
  • Twist and rotate the pan to help melt when there is little left unmelted. Do not use a utensil like a spatula or spoon or it will crystalize. If it gets very dark or starts to smoke, it is too hot.
  • Put a thin layer of caramel in the bottom of the molds.
  • Mix all the ingredients with a hand mixer but avoid beating too much so as not to introduce air into the mixture. If this happens, bubbles will form in the final product.
  • Strain the mixture 3 times to catch any large pieces of egg that may affect the texture.
  • Add a cup of water to the Instant Pot® bowl and insert the rack. Put in 3 of the ramekins to cook at the same time. You can use the 7 oz (207 ml) round Corning Ware French White ramekin.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
  • When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Repeat with all the molds or ramekins until finishing the 8 individual portions.
  • Wait for them to cool completely and refrigerate for no less than 4 hours before unmolding. To unmold, use a sharp knife to cut around the edge of the mold and turn over onto the plate where you are going to serve it.
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