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Creamy Peruvian Crema Volteada

Course Dessert
Difficulty Medium
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 individual portions or a 22x11cm mould
Author Lorena Salinas from Cravings Journal

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

  1. 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.

  2. 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. 

  3. 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

  1. Mix everything with a whisk gently. Don't get too excited or you'll insert air into the mix and the final product.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.