Crema Volteada con Quinua (Caramel Custard) | Pisco Trail
Enjoyed all over the world, caramel custard has many delicious variations and this Peruvian crema volteada dessert uses quinoa to make it creamy and unique.
Ingredients
- 1 cup sugar for making caramel
- 12 oz. can of evaporated milk
- 14 oz. can of sweet and condensed milk
- 7 eggs
- 1 teaspoon vanilla extract
- 1 cup of quinoa
- 2 cups of water for cooking the quinoa
- water for the bain-marie
- mint leafs and edible flowers for garnish
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