Peruvian Quinoa Flan | Crema Volteada de Quinua

Who could resist a sweet milky egg custard that is just dripping with a light caramel sauce? By adding a bit of quinoa one could say this Peruvian Quinoa Flan is healthy too (sorta)!

I have been meaning to tell you one of my craziest travel stories for a while now which happened in Peru … but I just never got around to making a Peruvian recipe. Well a fun food group I just discovered focuses on a country a month and guess what this month is? Peru or course, for which I prepared a Crema Volteada de Quinua, or Peruvian Quinoa Flan for ATW12P.

Peruvian Quinoa Flan

But before we get elbow high into the recipe I urge you to watch my video where I will tell you how I breached airport security on purpose in Cusco, Peru. Yes, airport security! It’s a crazy story (kids do not ever do what I did)….

Peruvian Quinoa Flan

This is my first participation in a group called Around the World in 12 Plates which is lead by Gabby. Each month the group explores a suggest country. For August we are of to Peru…a country I have visited in real life! I could have gone with a gazillion potato recipes as Peru grows over 3,800 varieties! But quinoa is just as indigenous to the Andes and so healthy. But let’s turn our quinoa into a naughty treat.

Funny how a recipe can travel around the world and take different names. Of French origin, crême caramel can be found in many European restaurants. But in Latin countries this dessert is called a flan! And in Peru a flan is called a crema volteada, or flipped over cream. Let’s add quinoa to ours: this unique Quinoa Flan,  or Crema Volteada de Quinua, is as Peruvian as you can get!


Peruvian Quinoa Flan

I got my Quinoa Flan recipe from a Spanish blog called Cocinando con Wendy. I am far from being fluent but I can understand a recipe in Spanish no problem. Actually her directions are only a video and I still figured it out right away lol. French and Spanish are pretty close. Normally a white quinoa is used for this Quinoa Flan recipe but I just happened to have black at home. I kind of like the grungy look 😉

Peruvian Quinoa Flan

No those are not almonds on top! That is the caramel sauce that did not melt and turned into a barley sugar. I think it was because of my silicone mold. I put it back in the mold and the next day it was melted into a sauce, weird!

Yields 6 servings

Peruvian Quinoa Flan | Crema Volteada de Quinua
Save RecipeSave Recipe


  • 1/2 cup quinoa
  • 2 cups water
  • 1 cinnamon stick
  • 3/4 cup sugar
  • 1 12 oz can evaporated milk
  • 1 14 oz can condensed milk
  • 6 eggs
  • 1 tablespoon vanilla extract


  1. Bring water to a boil and add quinoa with cinnamon stick. Reduce to a simmer. After 10 minutes remove the cinnamon stick and simmer for another 10 minutes or until the quinoa is cooked.
  2. Preheat the oven to 350 F.
  3. In a saucepan add the sugar and cook over medium-low heat until melted and just lightly golden.
  4. Pour the caramel in a 6-cup mold, cake pan or in six ramekins. Place your baking dish of choice in a large baking pan.
  5. In a blender add the quinoa with any liquid, condensed milk, evaporated milk, eggs and vanilla, and process for 1 minute. Pour in the prepared baking dish of choice. Add water to the large baking pan halfway up the filled baking dish.
  6. Cover loosely with aluminium foil and bake for 1 hour or until the center is set and an inserted knife comes out clean.
  7. Cool at room temperature for 30 minutes and then put it in the fridge overnight. Run a knife along the edge and tap the flan on the sides to make sure it is loose, then flip over onto a plate with a lip that will catch any caramel sauce.

Around the World in 12 Plates

Check out what wonderful Peruvian dishes my fellow ATW12P blogger friends have prepared #ATW12P:

Check out more South American recipes here:

Sharing is Caring