I love Crema Volteada and this version of Dulce de Leche Crema Volteada is even better than the original. If you love Dulce de Leche or any of its variants this recipe is for you. It’s also easy to make! You will definitely add it to your go-to dessert list.
About this Dulce de Leche Crema Volteada
Crema Volteada is the Peruvian version of flan. It uses evaporated milk and condensed milk instead of milk and sugar. These two ingredients are key to getting its classic creamy texture. In this Dulce de Leche Crema Volteada, we replace the condensed milk with Dulce de Leche. Technically, I didn’t use dulce de leche but Manjar Blanco, the Peruvian version of dulce de leche. Manjar Blanco is made by cooking evaporated and condensed milk over low heat until it caramelizes and thickens. Still you can use store-bought dulce de leche, manjar blanco or arequipe.
The caramel in the pan
Before making the mix for this Dulce de Leche Crema Volteada you’re going to make a direct caramel. If that’s scary for you, check out my post on How to Make Direct Caramel. I like to make a thin layer of sugar at the base of the pan and place it over medium heat. After that, you wait for it to start melting. As it does, cover it with another thin layer of sugar. Repeat this until you use up all the sugar in the recipe. Then it’s just a matter of waiting for all the sugar to dissolve and caramelize. To stir the caramel it’s best to avoid using any utensils and use the handle of the pan to tilt it instead. Using utensils increases the likeliness of the caramel crystalizing. Once ready, pour the caramel into a 22x11cm/9×4.5in pan and spread it around.
Tips to get a perfect Dulce de Leche Crema Volteada
The most sought-after characteristic of a Dulce de Leche Crema Volteada is the creamy texture that honours the name. “Crema” means “cream” and “Volteada” means “flipped” Hence, we’re looking for an extra smooth and creamy texture. In my opinion, you definitely don’t want to see bubbles in the mix or too much of a firm texture. To achieve that, there are a few tricks we use:
- Use a mix of whole eggs and egg yolks. We need a bit of egg whites because they add more structure to the Crema Volteada mix and prevent it from collapsing when flipped. However, having a few extra yolks we get that silky texture we’re looking for.
- Don’t beat the mix. We whisk together the ingredients for this Dulce de Leche Crema Volteada. We have to be careful to mix them completely but avoid inserting air into the eggs.
- Strain the mixture. Once the mix of eggs and milk is ready, we strain it 3 times. This keeps away any lumps from the eggs that don’t dissolve and also pops bubbles.
- Bake the dessert in a bain-marie. A bain-marie or double boiler technique makes for a much gentler baking. This helps with the creamy and homogeneous texture throughout the dessert.
- Cocinar la crema volteada de manjar blanco en un baño María. El baño María hace que la crema volteada se cocine de manera más delicada y lenta. Esto es para que tenga una textura homogénea y cremosa a lo largo de todo el postre.
If you love Dulce de Leche…
If you love Dulce de Leche or any of its variants and you’ve already made this Dulce de Leche Crema Volteada, then here are other recipes you might be interested in:
Dulce de Leche Crema Volteada (Flan)
Ingredients
For the caramel
- 100 g granulated sugar
For the crema volteada
- 400 g evaporated milk
- 400 g dulce de leche, manjar blanco or arequipe
- 3 whole eggs
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
For the caramel
- Spread out a thin layer of sugar on a pan over medium heat. As it melts sprinkle another thin layer of sugar on top until you’ve used up all the sugar in the recipe.
- Turn the pan lightly to help the caramel finish to melt but don’t use any utensil to mix like a spatula or spoon or the caramel will crystalize. If it turns too dark or starts to smoke it means that it’s way too hot. *TIP* Many people tell me that their caramel usually turns out too dark. If it’s your first time making a direct caramel then try to use a light coloured pan so you can clearly see the evolution in colour.
- You can pour the caramel on the bottom of the pan and then run a thin knife around the edge for unmoulding or rather spread the caramel on the bottom and up the sides (as high as you can) for an easy unmoulding. If you're going for this last option the pan needs to be warm either from preheating in the oven or on a stove on really low heat. Grab the pan using a thick kitchen cloth or glove and turn it so the caramel covers the sides and bottom. Whatever choice you make you need the caramel and pan need to cool down completely before filling it.
For the crema volteada
- Add the evaporated milk to the Dulce de Leche, Manjar Blanco or Arequipe a third at a time, stirring in between.
- Mix with the rest of the ingredients with a whisk gently. Don't get too excited or you'll insert air into the mix and the final product.
- Pass the mix through a colander or sieve 3 times to catch any bits of egg that won't dissolve and could affect the texture. The last time pour it through the colander and into a jar so you can fill the pans or pan.
- Use something thin like a skewer to stir the mix inside the pan. This will make the bubbles float to the top.
- It goes into a preheated oven at 130C / 266F for 1 hour- 1 hour 15 minutes in a bain-marie. This means the pan goes in a larger pan with boiling water. You know it's ready when it has a gelatinous texture when you move it softly and no apparent liquid sections. Don't overcook it though or you'll lose the creamy texture. Once ready let it come to room temperature and place in the fridge for at least 4 hours.
- If you didn't spread caramel to the sides, run a thin knife around the edge to unstick the crema volteada. Turn the pan upside down onto its final plate; you won't be able to move it afterwards.
- Serve the crema volteada cold or at room temperature.
Notes
