Peruvian Caramel Custard (Crema Volteada)
Crema volteada Say it: KREH-mah bol-teh-AH-dah
Crema volteada is Peru's silky caramel custard, the local answer to flan. A dark amber caramel lines the mold, and a gently set custard of milk, eggs, sugar and vanilla is baked over it in a water bath. Chilled and inverted, it arrives glossy, trembling and sweet, with a light cinnamon note. It is a homey dessert for Sunday lunches, birthdays and family gatherings, simple to make but always festive.
Peruvian Caramel Custard (Crema Volteada)
Crema volteada
Pronounced KREH-mah bol-teh-AH-dah
- Serves
- 6
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the caramel
For the custard
Method
Make the caramel. in a small saucepan, combine 1 cup (200 g) sugar and the water over medium-high heat. Swirl the pan gently, without stirring, until the syrup turns deep amber and smells toasty, 8 to 10 minutes. Immediately pour it into a 9-inch (23-cm) round baking dish or six ramekins, tilting to coat the bottom evenly; set aside.
Warm the milk. in a saucepan, heat the milk, cinnamon stick and salt over medium heat until steaming but not boiling, about 5 minutes. Remove from the heat and let the cinnamon infuse for 10 minutes, then lift out and discard the cinnamon stick.
In a large bowl, whisk the eggs, egg yolks, 3/4 cup (150 g) sugar and vanilla until smooth but not frothy. Slowly ladle in the warm milk while whisking constantly, then strain the custard through a fine-mesh sieve into a bowl.
Pour the custard over the caramel in the prepared mold. Place the mold in a roasting pan and add hot water to come halfway up the sides. Bake at 350°F (175°C) until the custard is set with a slight wobble in the center, 45 to 55 minutes; a knife inserted 1 inch from the edge should come out clean.
Lift the mold from the water bath and cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until fully chilled and firm.
To serve, run a thin knife around the edge of the custard. Invert a platter with a rim over the mold and turn both together; lift the mold and let the caramel run over the custard. Slice and spoon some caramel sauce over each portion.
Regional variants
Some Peruvian cooks use evaporated milk, or a combination of evaporated and sweetened condensed milk, for a denser and sweeter custard. A little orange zest or a splash of pisco can also be added to the custard before baking.
Cook's notes
- Let the eggs and milk come to room temperature before mixing for a smoother custard.
- Do not overbake; the center should still tremble slightly when you take it from the oven.
- Straining the custard removes any cooked egg bits and gives the finished dessert a silky texture.
Serve with
Serve chilled as a dessert, with coffee or a small glass of pisco.
Make ahead and storage
Bake up to 2 days ahead and keep covered in the refrigerator; invert just before serving.
