Crema Volteada Casera

Preparing the Caramel

1. Place the sugar in a thick-bottomed pan over medium-low heat. Do not add water.
2. Instead of stirring with a spoon, gently swirl the pan in circles to distribute the heat evenly.
3. Cook for approximately 8 to 12 minutes until the sugar reaches a golden amber color.
4. Remove from heat immediately to prevent burning.
5. Quickly pour the caramel into the mold, tilting it in all directions to evenly coat the bottom and sides. Set aside.

Preparing the Custard

1. Preheat the oven to 160°C (320°F).
2. In a large bowl, gently beat the eggs until homogeneous, taking care not to incorporate too much air to avoid bubbles in the final cream.
3. Gradually add the condensed milk, mixing gently, followed by the evaporated milk. Use folding motions to keep the mixture smooth.
4. Stir in the vanilla essence until all ingredients are perfectly integrated and the mixture is lump-free.
5. Pass the mixture through a fine-mesh strainer to remove any remaining lumps or air bubbles.

Baking and Cooling

1. Fill the caramel-coated mold with the strained mixture until it is approximately three-quarters full.
2. Prepare a large baking tray and fill it with hot water. Place the mold inside the tray, ensuring the water reaches halfway up the side of the mold (baño maría).
3. Bake for 50 to 60 minutes. The cream is ready when a toothpick inserted into the center comes out clean or the surface feels firm to the touch.
4. Allow the dessert to cool to room temperature.
5. Refrigerate for at least 4 hours, ideally overnight, to allow the texture to stabilize before unmolding.

Professional Tips

• Metal Molds: Use metal molds to ensure uniform cooking and easier unmolding.
• Oven Temperature: Avoid opening the oven door during the baking process to maintain a stable temperature.
• Straining: Always strain the mixture; this is the secret to achieving a silky, professional texture.
• Cooling: Do not rush the cooling process. Full refrigeration prevents the flan from breaking when inverted.

Storage and FAQ

How should I store the crema volteada?

Keep the dessert covered with plastic wrap in the refrigerator for 4 to 5 days.

Can this be frozen?

Freezing is not recommended as it alters the creamy texture of the custard.

Can I make this without an oven?

Yes. You can cook it using a water bath on the stove over very low heat for 45-60 minutes, making sure to cover the mold with aluminum foil.

Why did my cream develop cracks?

Cracks are usually caused by cooking at temperatures that are too high or opening the oven door too frequently.

Nutritional Information

Per serving:

• Calories: 280 kcal
• Protein: 8 g
• Sodium: 120 mg