“Crema Volteada” is the Peruvian version of the flan. It’s directly translated to upside down cream and it’s quite accurate. The recipe has its origin in Spain and as years went by it was adapted to this version. The crema volteada recipe has evaporated and condensed milk making it extra smooth. I’ll also give you all the tips you need to achieve it perfectly. It’s really easy to make and once you get the hang of it you’ll make it nonstop.
About Crema Volteada
The first time I made this recipe I used individual molds instead of a large one. I still like that way of serving it but now I can give you both options. If you want to see how the crema volteada is made and how to cook it in individual moulds you can see the video below. The only difference is that individual moulds don’t need to cook in a bain marie and take 40-45min to be ready whereas the large mould needs a bain marie and cooks for 1 hour.
What I love about this recipe is how creamy it is. There’s nothing that stresses me more than a crema volteada filled with bubbles, it gives me the creeps. On the other hand when there are no bubbles you feel like it’s melting in your mouth. If you’re interested here’s also a crème brûlée recipe that has a similar texture.
Caramel options
If you’re making individual moulds you can just pour the caramel on the base of the molds in a thin layer. Before turning them for serving you just have to run a thin knife around the edge mould to unstick them. If you’re using a large rectangular mould then you have two options: pour caramel to the base only or make it go up the sides as well. In a rectangular mould it’s also pretty easy to run a thin knife around the crema volteada to unmould. However in a round mould it’s harder to do this so you might want to also have caramel up the sides for an easy unmoulding.
The trick to cover the sides with caramel is to preheat the mould in the oven or on the stove at a low temperature. This way the caramel will last longer in a liquid form giving you more time to swirl it around. Also, if you see solid caramel stuck to the mould after unmoulding you can pour a bit of boiling water and dissolve it. This you can add to the rest of the sauce.
Creamy Peruvian Crema Volteada
Ingredients
For the caramel
- 100 g granulated sugar
For the crema volteada
- 400 g evaporated milk
- 400 g condensed milk
- 3 whole eggs
- 2 egg yolks
- 1 tsp vanilla essence
Instructions
For the caramel
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Spread out a thin layer of sugar on a pan over medium heat. As it melts sprinkle another thin layer of sugar on top until you’ve used up all the sugar in the recipe.
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Turn the pan lightly to help the caramel finish to melt but don’t use any utensil to mix like a spatula or spoon or the caramel will crystalize. If it turns too dark or starts to smoke it means that it’s way too hot. *TIP* Many people tell me that their caramel usually turns out too dark. If it’s your first time making a direct caramel then try to use a light coloured pan so you can clearly see the evolution in colour.
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If you’re using individual moulds pour a thin layer of caramel at the bottom of each mould. If you’re using a large mould you can pour the caramel on the bottom and then run a thin knife around the edge for unmoulding or rather spread the caramel on the bottom and up the sides (as high as you can) for an easy unmoulding. If you’re going for this last option the mould needs to be hot either from preheating in the oven or on a stove on really low heat. Grab the mould using a thick kitchen cloth or glove and turn it so the caramel covers the sides and bottom. Whatever choice you make you need the caramel and mould need to to cool down completely before filling it.
For the crema volteada
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Mix everything with a whisk gently. Don’t get too excited or you’ll insert air into the mix and the final product.
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Pass the mix through a colander or sieve 3 times to catch any bits of egg that won’t dissolve and could affect the texture. The last time pour it through the colander and into a jar so you can fill the moulds or mould.
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If you’re using individual moulds leave 5mm free at the top as it exxpands a bit in the oven. Use something thin like a skewer to slowly move the mix inside the moulds. This will make the bubbles float to the top.
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It goes into a preheated oven at 130C / 266F for 45min in the small moulds or 1 hour for the large mould. The small moulds don’t need a bain marie but the large one does so make sure it goes into an oven tray with boiling water. You know it’s ready when it has a gelatinous texture when you move it softly and no liquidy sections. Don’t overcook it though or you’ll loose the creamy texture. Once ready let it come to room temperature and place in the fridge for at least 4 hours.
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If you didn’t spread caramel to the sides then run a thin knife around the edge to unstick the crema volteada. Turn the mould or moulds upside onto their final plate; you won’t be able to move it afterwards.
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Serve the crema volteada cold or at room temperature.
Recipe Notes
The traditional mould that’s used for this recipe is one of those large aluminum bundt cake round moulds with a hole in the center. If you want to use that for this recipe you need to multiply the recipe by 2.
