Difficulty 2/5
Crema volteada is the Peruvian version of the Flan / Heaven’s Bacon. The recipe arrived from the Spanish conquest and then was modified as the years went by to today’s recipe. It’s super smooth because it’s made with condensed milk and evaporated milk and in this recipe I’ll give you all the tips for and absolute perfect result. It’s really easy to make and once you get the hang of it, you’ll be making it non stop.
Crema Volteada
Ingredients
For the caramel
- 100 g 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 a thin layer of some of the sugar in the recipe on a pan on medium heat. As it melts shake the pan to redistribute the sugar and some will stick on the melted part to keep it from melting.
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Once almost all of that is melting, add another thin layer concentrating on the places when it's most melted. Continue until all the sugar is on the pan.
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Tilt and rotate the pan to mix it and help it melt completely. Stop when all the sugar has melted and it's golden in colour. Don't use any utensil like spoon or patula to mix or it will crystalize. If it goes too dark or smoke comes out, the heat is too high.
For the crema volteada mix
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Mix everything with a whisk but don't whisk too hard as it would incorporate air into the mix, generating bubbles in the final product.
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Pass 3 times through a sieve to retrieve pieces off egg, and finish one las time onto a jug to fill the moulds.
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Fill the mould leaving 5mm clear from the top for unmoulding. Use something thin like the back of a knife or a skewer to gently stir the mix so the bubble rise to the top.
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They go into a preheated oven at 130C for 45min or until firm to touch. Don't overcook them or they will start losing that silky texture. Once done, let them come to room temperature and pop in the fridge for at least 4 hours.
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Run a knife without teeth around the edge and unmould delicately.
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Serve cold or at room temperature.
Recipe Notes
The traditional mould for this recipe is a large circular bundt cake pan with a hole in the center. If you want to make that one, multiply the recipe by 3 and leave in the oven for 1.5 - 2 hours.
A note on the mould that I used: they’re just silicone muffin moulds that I cut individually so I could unmould them nicely. They work great for panna cota, too!
This dessert is so perfect!! I need more… is there any left?
