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Crema Volteada
Peruvian Caramel Custard
A beloved Peruvian birthday dessert, Crema Volteada is a rich and creamy caramel custard, similar to flan, made with condensed milk and a smooth, golden caramel topping. The name 'volteada' means 'flipped' in Spanish, referring to the final step of inverting the custard onto a serving plate.
🧂 Zutaten
- 150 g Granulated sugar(For the caramel)
- 400 ml Sweetened condensed milk(Full fat recommended for richness)
- 400 ml Evaporated milk(Full fat recommended)
- 5 Large eggs(Room temperature is best for even blending)
- 1 tsp Vanilla extract(Pure vanilla extract for best flavor)
👨🍳 Zubereitung
- 1
Prepare the Caramel: In a medium, heavy-bottomed saucepan (or directly in your flan mold if it's oven-safe and has straight sides), melt the granulated sugar over medium-low heat. Do not stir initially; instead, swirl the pan gently as the sugar begins to melt. Continue to cook, swirling occasionally, until the sugar has completely dissolved and turned a rich, amber-gold color. Be careful not to burn it, as this will make the caramel bitter. Immediately pour the hot caramel into your flan mold (a 9-inch round cake pan or a ring mold works well). Quickly tilt and swirl the mold to coat the bottom and sides evenly with the caramel. Set aside to cool and harden.
⏱️ 10-15 minutes - 2
Prepare the Custard Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend on low speed for about 1-2 minutes, just until the mixture is smooth and well combined. Avoid over-blending, which can incorporate too much air and create bubbles in the finished custard. For an extra-smooth texture, you can strain the mixture through a fine-mesh sieve into a bowl or directly into the prepared mold.
⏱️ 3-5 minutes - 3
Bake in a Water Bath (Bain-Marie): Preheat your oven to 175°C (350°F). Carefully pour the custard mixture over the hardened caramel in the mold. Place the mold inside a larger baking pan. Pour hot water into the larger pan, ensuring it comes about halfway up the sides of the flan mold. This water bath (bain-marie) ensures gentle, even cooking and prevents the custard from cracking. Carefully transfer the entire setup to the preheated oven.
⏱️ 1 hour to 1 hour 15 minutes - 4
Check for Doneness and Chill: The crema volteada is done when the edges are set, but the center still has a slight wobble (like Jell-O). You can insert a knife near the center; it should come out mostly clean. Carefully remove the mold from the water bath and let it cool on a wire rack at room temperature for about 30 minutes. Once slightly cooled, cover the mold tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and chill.
⏱️ 30 minutes cooling + 4 hours chilling - 5
Invert and Serve: To serve, run a thin knife or offset spatula around the edges of the mold to loosen the custard. Place a serving plate (with a rim to catch the caramel sauce) on top of the mold. With a swift, confident motion, flip the mold and plate over. Gently lift the mold; the custard should slide out, covered in its rich caramel sauce. If it doesn't release immediately, give the mold a gentle shake or tap.
⏱️ 5 minutes
💡 Profitipps
- ✓For a smoother caramel, avoid stirring the sugar until it starts to melt. Swirling the pan is key.
- ✓Ensure the water bath water is hot when you place it in the oven for more even cooking.
- ✓Chilling overnight is highly recommended for the best texture and flavor.
- ✓The 'voltear' (flipping) step can be nerve-wracking, but a quick, decisive movement usually works best. Have your serving plate ready!
- ✓This dessert is a traditional centerpiece for Peruvian birthday celebrations.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Coffee Crema Volteada: Add 1-2 tablespoons of instant coffee granules to the custard mixture before blending.
- Coconut Crema Volteada: Replace half of the evaporated milk with full-fat coconut milk.
- Pisco Crema Volteada: Add a tablespoon of Pisco (Peruvian brandy) to the custard mixture.