Spiced Crema Volteada
Crema Volteada (Peruvian flan) is the Peruvian version of a caramel custard. My interpretation of this rich and creamy Peruvian classic dessert includes infused spices – star anise, cloves, and cinnamon – and orange zest. While it’s certainly a dietary splurge, isn’t that what special occasions require?
👩🏻🍳 Tamara Talks – What is Crema Volteada?
Crema volteada Peruana is a popular Peruvian dessert similar to flan or crème caramel. The name “crema volteada” translates to “flipped cream” in English, referring to how the dessert is inverted after cooking and cooling it to reveal a caramelized top layer.
It has a creamy, smooth texture that melts in the mouth, similar to custard, but with a denser mouth feel. The flavor profile is rich and sweet, with hints of vanilla and caramel.
A traditional recipe for crema volteada includes eggs, both sweetened condensed and evaporated milk, vanilla, and granulated sugar (for the caramel). Why did I “mess” with the recipe? I guess I wanted to do something a little different.🤷🏻♀️
As each holiday season approaches, I like to do one spectacular dessert. You may remember we rarely indulge in dessert, with holidays and birthdays being the exception. When I started working on this one, my thought process went to this quinoa pudding with infused whole spices. It was inspired by our campesinos on one of our Andean treks. Chef Isaac would infuse liquid with whole spices before including them in various recipes.
Infusing the milks does require about an hour extra. The sweetened condensed and evaporated milks need to simmer (below a boil) for about 15 minutes, and it needs to cool down for another 20-30 minutes before adding the beaten eggs. If you omit the spices, you will still have a creamy, rich dessert!
Full Disclaimer: While this custard recipe makes 8 servings, I’m cooking for 2. On photo day, I made 4 servings, and asked my husband to pour the rest of the custard out! We will enjoy it again, but I don’t feel good about having it 4 nights in a row. It’ll be fine for up to 3 days.😊
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- sweetened condensed milk – I seldom use canned milk of any kind, but it is the traditional choice of Peruvians. It provides the sweetening for the custard, so I would not suggest a substitution.
- evaporated milk – If you have followed my blog for awhile, you may know I’m not typically one to specify evaporated milk. I grew up in a home with limited finances, and my parents put it in their coffee. I really did not care for it. I sometimes find workarounds like I do in my ají de gallina. However, I chose to stick with it in this custard recipe because I was looking for the dense, creamy mouthfeel of the custard I’ve had in Peru. You can substitute half and half or a plant-based creamer if you prefer.
- whole spices – I specify cinnamon stick, star anise, and cloves. Allspice would be another good option. You’ll want a subtle spice flavor, so don’t go overboard!
- fine sea salt
- vanilla
- orange zest
- eggs
- sugar – I specify white, granulated sugar for the caramel, and I do not add water. I do specify turbinado sugar in my dulce le leche ice cream, and it works fine, but it’s harder to work with.
- garnishes – On photo day, I used the orange that I had zested earlier, and a large basil leaf. Fresh mint would be a nice option as well.
🔪 Step-By-Step Instructions
- I have found this work flow works well for me: Infuse the milks with spices. Strain it and allow it to cool while making the caramel. Once the caramel is in the dishes, it can hold until you’re ready. You can definitely make it in advance. Lastly, I whisk the eggs before mixing it with the spice-infused milks.
- Step 1 – To a saucepan over medium heat, add the sweetened and evaporated milks, whole spices, and fine sea salt. Heat gently to just below a boil – about 180-185℉/85℃. Simmer (DO NOT BOIL) for about 15 minutes.
- Step 2 – Strain the infused milk through a sieve, and cool. The mixture doesn’t need to be “cool,” but it needs to be no more than warm. If it’s hot, it might affect the eggs when they’re added. NOTE: I put the bowl in the refrigerator to hasten the process.
- Step 3 – Start the caramel – Bring a sauté pan to medium-high heat, and sprinkle a thin layer of sugar. As the sugar heats, it will start to melt around the edges. Stir gently with a wooden spoon or spatula as it melts evenly. Be careful not to stir too vigorously, as this can cause clumping. As it melts, continue to sprinkle a thin layer of sugar.
- Step 4 – Finish the caramel. The sugar will gradually melt and turn a light golden-brown color. Keep stirring gently until all the sugar has dissolved and the caramel has turned a deep amber color. This process can take about 5–10 minutes.
- Step 5 – Divide the caramel between the bowls/ramekins. About 2 tablespoons per bowl is a good amount.
- NOTE: When you’re doing several ramekins or bowls, the caramel is likely to solidify. Place it back on the heat to melt it again. I focused on dividing the caramel, and then put each glass bowl into the microwave for 10-15 seconds to swirl it around.
- Preheat oven to 300℉/149℃
- Step 6 – Whisk eggs and egg yolks thoroughly. Add them to the infused milk. NOTE: Don’t overbeat to avoid putting too much air into the mixture. Some bubbles will settle when you pour it into the bowls. Optional step – run through a sieve to remove any egg threads. Stir in the vanilla and orange zest.
- Step 7 – Your custard will be cooked in a “bain-marie” – a water bath. Divide the custard mixture between the prepared bowls/ramekins. Carefully pour hot water into the baking dish, making sure it reaches halfway up the sides of the custard dishes. It’s best to use water that is already heated (just below boiling) to speed up the baking process. Carefully place it in the preheated oven.
- Step 8 – Bake until the edges are set, but the centers should still have a slight jiggle when you gently shake the bowls/ramekins. The time will vary according to the size of the container and how full they are. I use 8 ounce glass bowls, and fill them 3/4 full. They were perfectly cooked at 275℉ convection in 50 minutes. A good rule of thumb with convection is to reduce oven temperature by 25 degrees, and reduce cooking time by about 20%.
- To serve: Invert the ramekins on to a plate. Garnish with orange slice and herbs as desired. Enjoy!
❓FAQ
A bain-marie, also known as a water bath, is a technique used in cooking and baking to provide gentle, indirect heat. It involves placing a container with food (such as custards, sauces, or delicate dishes) inside a larger container filled with hot water. This method ensures slow, even cooking, which helps prevent curdling, cracking, or overheating.
If the custard is stuck, you can use a thin knife to loosen it, but it will likely leave a scar. See how to unmold custards and flans for another option that may provide a better result.
I would say 3 days maximum.
While crema volteada and flan are quite similar, the main differences lie in the ingredients, texture, and regional variations. Crema volteada is typically richer and creamier due to the use of both evaporated and sweetened condensed milk, whereas flan has more variations and can range from light and delicate to dense, depending on the recipe and country of origin. It is the dense creaminess that I love about crema volteada.
💭 Tips
If the caramel hardens in the pan, put the heat back on; if it hardens in the ramekin, 15 seconds will melt it in the microwave.
Because crema volteada is a delicate custard, it’s important to monitor it closely to avoid overcooking. This is particularly important if using convection.
When I was working on this dessert recipe, I thought of it as a holiday recipe. It is high calorie and high fat. However, at Andersen casa, we celebrate special moments with special food. I hope your household feels the same!
Crema Volteada Recipe
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Ingredients
- 1 can sweetened condensed milk - 14 ounces
- 1 can evaporated milk - 12 ounces
- 2 star anise
- 3 whole cloves
- 1 cinnamon stick
- ¼ fine sea salt
- 1 cup granulated white sugar
- 2 teaspoons vanilla - divided use
- zest of one orange - reserve orange for garnish if desired
- 3 whole eggs
- 2 egg yolks
- orange slice and fresh herb garnish - as desired
Instructions
- To a small saucepan, add the sweetened condensed and evaporated milks, whole spices, and salt. Gently heat up to just below a boil (180℉/82℃). Allow the mixture to gently cook for 15 additional minutes after it reaches temperature.
- Strain the infused milk through a sieve, and cool. The mixture doesn’t need to be “cool,” but it needs to be no more than warm. If it’s hot, it might affect the eggs when they’re added.
- Bring a sauté pan to medium-high heat, and sprinkle a thin layer of sugar. As the sugar melts, continue to sprinkle a thin layer of sugar. The sugar will gradually melt and turn a light golden-brown color. Keep stirring gently until all the sugar has dissolved and the caramel has turned a deep amber color. Divide the caramel between the bowls/ramekins.
- Preheat oven to 300℉/149℃. Whisk eggs and egg yolks thoroughly. Add them to the infused milk. Run through the sieve again (if desired). Stir in the remaining teaspoon of vanilla and orange zest.
- Divide the custard mixture between the prepared bowls. Pour hot water into the baking dish, making sure it reaches halfway up the sides of the custard dish.
- Bake until the edges are set, but the centers should still have a slight jiggle when you gently shake the bowls (40-60 minutes depending on depth of custard and size of bowl).
- Invert the ramekins on to a plate. Garnish with orange slice and herbs as desired. Enjoy!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This is definitely not something you could eat every day, but it’s a great dessert for holidays or special occasions. I slightly prefer this to regular flan.
Desserts have to be special, and this one definitely qualifies!