Dulce de Leche Crema Volteada (Flan)
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.
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Servings: 10 in a 22x11cm /8x4in pan
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
The traditional pan that's used for this recipe is one of those large aluminium bundt cake round pans with a hole in the center. If you want to use that for this recipe you need to multiply the recipe by 2.
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