Difference between revisions of "Crema Voltiada"
RealRecipes (talk | contribs) m (Text replace - "Category:Peruvian Recipes" to "Category:Peruvian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Peruvian ([^cC])(.*)\]\]" to "Category:Peruvian cuisine Category:$1$2 Recipes") |
||
| Line 23: | Line 23: | ||
[[Category:Peruvian cuisine]] | [[Category:Peruvian cuisine]] | ||
| − | [[Category:Peruvian Desserts]] | + | [[Category:Peruvian cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
[[Category:Custard Recipes]] | [[Category:Custard Recipes]] | ||
Revision as of 11:36, 9 May 2012
Description
Ingredients
- 1 can of evaporated milk
- 1 can of condensed milk, sweetened
- 1 cup granulated sugar, divided
- 1 tbs vanilla extract
- 8 eggs, beaten
- 1/4 cup water
COOL Directions
- Mix condensed milk, evaporated milk, 1/2 cup of Sugar, vanilla, and eggs and set aside.
- In a saucepan dissolve the remaining cup Sugar in water over a low heat until it becomes syrupy and tan in color.
- Pour the caramel in a glass baking dish and pour the milk mixture on top.
- Take a slightly larger glass dish and fill halfway with water.
- Place the dish with the milk mixture inside the larger dish and cover with foil.
- Cook until custard is completely cooked (30–45 minutes).
- Cool and chill.
