Crema Volteada is a dessert borrowed from the Spanish. But it’s one of those quintessential desserts that finishes the best Peruvian meals. This caramel custard delight is a total sugar bomb but it’s worth every bite. Despite the delicate, creamy, almost luxurious taste, this is an easy-to-prepare dish thanks to a few simple ingredients. Milk (evaporated and condensed), sugar, and eggs make up the most important ingredients. But let’s nor forget about the tiny additions that add so much: vanilla, lemon zest, and vanilla essence.
Ideally, you will use what’s called a baño maria, a sort of heated bath or double boiler technique to cook the dessert. You will also need a savarin cake-type ring mold for creating the shape of the crema volteada. The final part of the preparation, where the baked cream is flipped over, is where it gets its name, crema volteada (flipped cream).
Enjoy this delicious Peruvian dessert any time of day!
- 1 cup sugar 225 g
- ¼ cup water
- 1 tsp vanilla essence
- 6 large eggs
- 1 can condensed milk 350 g
- 1 cup evaporated milk
- 2 tbsp vanilla
- 1 tbsp lemon zest
- The secret to the perfect crema volteada is the correct preparation of the syrup. Sometimes people think that making caramel is the simplest thing, but it requires some skill to prevent the syrup from solidifying and being ruined. The first step is to dissolve the sugar in the water and add the essence of vanilla. Because we’re adding very little water, you will get a thick mixture.
- In a small pot over medium heat, place the sugar paste, and cook without stirring or inserting anything in the preparation (using a spoon to stir the sugar tends to solidify it). The sugar will begin to melt and bubble. Make sure that the entire surface of the pot is in direct contact with the heat so that the sugar melts evenly. While the syrup is cooking, wash and dry the savarin ring mold that you will use for the flipped cream. We use a ring mould, metallic 20 cm in diameter.
- The syrup will be ready when it begins to get a dark golden color. Pour the syrup into the bottom of the mold and rotate it gently so that the syrup is evenly distributed on the bottom and sides. Use kitchen gloves to prevent getting burned off the hot metal. Let the mold rest with the syrup and preheat the oven to 150 ° C / 300 ° F to cook the crema volteada in a bain-marie (baño maria).
- In the blender place the eggs, condensed milk, evaporated milk, vanilla and beat for a couple of minutes until all the ingredients are well integrated. Add the lemon zest, and stir with a spoon and pour the mixture into the mold with the syrup.
- The crema volteada is cooked in the oven in a bain-marie. Select a bowl or dish larger than the ring mold of the cream that is not very deep. We used a glass baking dish about 10 cm deep. Fill the dish halfway with water, pop in the mold that has the crema volteada (this is now a real bain-marie) and put it in the oven. The mold should protrude 2 or 3 centimeters out of the water.
- Cook the crema volteada over medium-low heat for approximately 90 minutes. When the surface is golden, it’s ready.
- Remove from the oven, discard the water and leave the mold out of the fridge until it cools. Cover with a tea towel or aluminum foil and refrigerate the crema volteada inside the pan for at least four hours.
- Remove from the refrigerator, uncover and with a sharp, thin knife peel off the edges of the crema volteada very carefully.
- Finally, and it is the step to which this recipe owes its name, we turn the contents upside down. Choose a flat plate and use it as a lid for the mold, covering the cream inside. Quickly flip the plate and mold so that the plate is now the base. At this point, the crema volteada will have slipped out onto the plate. It should be easy to remove the mold and leave the dessert almost ready to eat.
- Decorate this dessert with fresh berries for an added hint of color and flavor.