Crema Volteada (Peruvian Caramel Custard)

🧂 Ingredients

• 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)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving