Peruvian
Gluten freeCrema volteada
Baked caramel custard
Crema volteada: Lima's dense caramel custard, baked in a water bath and turned out upside down
In Lima, crema volteada is the dessert that appears at Sunday lunch in Miraflores and Barranco homes and at every birthday where an aunt is in charge of the sweets. It is firmer and richer than a Spanish flan because it is made with both evaporated and condensed milk, so it slices cleanly and tastes of toffee. The usual mistake is baking it in an oven that is too hot: the custard boils, fills with tiny holes and weeps. Keep the water bath at a bare simmer and take it out while the centre still wobbles slightly. Chef's tip: chill it overnight before turning it out; a cold custard releases in one piece and the caramel has time to melt into a pourable sauce.
- Prep
- 20 min
- Cook
- 60 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 290 kcal
Ingredients
For the caramel
- 5 ½ oz caster sugar
- 3 tbsp water
For the custard
- 6 eggslarge
- 14 oz sweetened condensed milk1 tin
- 14 ½ oz evaporated milk1 tin
- 1 tsp vanilla extract
- ½ tsp lime zest (optional)finely grated
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Method
0/8 doneStep 1: Heat the oven to 325°F. Put a kettle of water on to boil. Have a 22 cm round metal tin or flan mould ready and a roasting tin it fits inside.
Step 2: Put 5 ½ oz caster sugar and 3 tbsp water in a small heavy pan over a medium heat. Swirl (do not stir) until the sugar melts and turns a deep amber, like strong tea.
8 minStep 3: Pour the caramel straight into the mould and tilt it quickly to coat the base and a little way up the sides. Take care: caramel burns badly. Leave it to harden.
Step 4: Whisk 6 eggs gently in a large bowl just to break them up, without making froth. Whisk in 14 oz sweetened condensed milk, 14 ½ oz evaporated milk, 1 tsp vanilla extract and ½ tsp lime zest until smooth.
Step 5: Strain the custard through a sieve into a jug, then pour it over the set caramel. Skim off any bubbles with a spoon.
Step 6: Cover the mould with foil, set it in the roasting tin and pour in boiling water to come halfway up the sides. Bake until the edges are set and the centre wobbles like jelly when nudged, and a knife 2 cm from the edge comes out clean.
60 minStep 7: Lift the mould out of the water, cool to room temperature, then chill for at least 6 hours or overnight.
Step 8: Run a thin knife round the edge, put a deep plate on top and turn it over in one firm movement. Lift off the mould and let the caramel run over. Serve in wedges.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 42 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crema volteada take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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