Peruvian Caramel Custard/Crema Volteada

Since I can remember my parents "get-together" where always memorable.  My uncles and aunts coming to our house to have dinner, dessert and then listen to music with wine or some pisco.  My mother since she was the oldest was always host to these dinner parties and sometimes it would be to hectic for her because  my uncles would show up with three or four guests without letting my mother know (she was not a happy camper).  My mother would cook in the big pots (calderos) all day and for dessert she would make the fastest, easiest dessert she new, which was "Crema Volteada" a delicious caramel custard that kind of resembles to the French Creme Caramel (Creme brulee).  I hope that you guys enjoy this recipe as much my family does.

Peruvian Caramel Custard/Crema Volteada
Recipe:
1 can evaporated milk
1 can condensed milk
8 eggs
1Tsp. vanilla extract
1/4 cup of sugar


Directions:
1.  Preheat oven to 350F
2.  Make the caramel by cooking sugar in a saucepan, cook it until sugar turns golden brown and thickens to start sticking to the spoon.
3.  Put the caramel into the bunt pan and cover the entire bottom and sides.

4.  In the mixer, mix eggs and vanilla extract together in low speed.

5.  After beating the egg mixture add both evaporated milk and condensed milk and mix on low speed until well incorporated.

6.  Pour egg mixture into the caramel bunt. and put bunt into a baking pan filled with water half way. 

7.  Bake for 45 minutes, until mixture has set.

8.  Remove the custard from the water immediately so that it can cool.  Place in the refrigerator and once is cool, you can remove it from the pan.

Enjoy!!