Crema Volteada Recipe

Place a 9-inch (23 cm) round flan or tart pan (or a similar oven-safe mold) on a countertop near the stove. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Gently swirl the pan to evenly moisten the sugar but do not stir.

Set the pan over medium heat. Allow the sugar to dissolve and begin to color; once it starts simmering, gently swirl the pan occasionally (or use a heatproof spatula to nudge any unmelted sugar at the edges) so it caramelizes evenly. Do not stir vigorously to avoid crystallization.

Watch carefully as the syrup turns from pale gold to deep amber — this should take about 7–10 minutes. When it reaches a deep golden-amber color, immediately remove the pan from the heat to prevent burning.

Quickly and carefully tilt the pan and spoon or pour the hot caramel into the prepared flan pan, coating the bottom and slightly up the sides in an even layer. Work quickly: the caramel will thicken and set as it cools. Set the pan aside to allow the caramel to harden while you prepare the custard.

Preheat the oven to 325°F (160°C). Place a kettle or pot on to boil water for the bain-marie so it's ready when the custard is assembled.

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm the mixture over medium heat until it is hot and steamy but not boiling (small bubbles will appear at the edges), about 5–7 minutes. Remove from heat.

While the milk mixture is warming, whisk together 5 whole eggs, 2 yolks, 2 tablespoons granulated sugar and a pinch of salt in a large bowl until just combined and smooth. Avoid incorporating too much air—whisk gently.

Temper the eggs: slowly pour about one cup of the hot milk mixture into the egg mixture in a thin steady stream while whisking constantly. This raises the temperature of the eggs gradually and prevents curdling. Then slowly whisk the tempered egg mixture back into the remaining milk and cream until evenly combined.

Stir in 1 teaspoon pure vanilla extract. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any cooked egg bits and ensure a silky texture.

Pour the strained custard gently over the set caramel in the flan pan. Leave a little space at the top to avoid overflow when adding the bain-marie water.

Place the filled flan pan inside a larger roasting pan. Carefully pour hot water into the roasting pan around the flan pan to come halfway up the sides of the flan pan (about 1–2 cups depending on pan sizes).

Carefully transfer the roasting pan to the preheated oven. Bake at 325°F (160°C) until the custard is set but still slightly jiggly in the center, about 40–50 minutes. A knife inserted near the center should come out mostly clean with a few moist crumbs.

When done, remove the flan pan from the water bath and place it on a wire rack to cool to room temperature, about 1 hour. Then refrigerate uncovered for at least 4 hours or preferably overnight to fully set and develop flavor.

To unmold, run a thin knife around the inside edge of the flan to loosen it. Place a serving plate upside down over the pan (plate should cover the pan), then carefully invert both plate and pan together. Lift the pan off — the caramel will flow over the custard as a glossy sauce. If caramel sticks, gently tap or shake the pan to help release.

Slice and serve chilled. Optionally garnish with thinly sliced citrus zest, toasted coconut, or fresh berries.