For the caramel: Spread a thin layer of some of the sugar on a pan on medium heat. As it melts shake the pan to redistribute the sugar and some will stick on the melted part to keep it from melting.
Once almost all of that is melting, add another thin layer concentrating on the places when it's most melted. Continue until all the sugar is on the pan.
Tilt and rotate the pan to mix it and help it melt completely. Stop when all the sugar has melted and it's golden in color. Don't use any utensils like spoons or spatulas to mix or it will crystalize. If it goes too dark or smoke comes out, the heat is too high.
For the crema volteada mix: Mix everything with a whisk but don't whisk too hard as it would incorporate air into the mix, generating bubbles in the final product.
Pass 3 times through a sieve to retrieve pieces of egg, and finish one last time onto a jug to fill the molds.
Fill the mold leaving 5mm (about a quarter of an inch) clear from the top for unmolding. Use something thin like the back of a knife or a skewer to gently stir the mix so the bubbles rise to the top.
They go into a preheated oven at 130C (between 250 and 275 F) for 45min or until firm to touch. Don't overcook them or they will start losing that silky texture. Once done, let them come to room temperature and pop in the fridge for at least 4 hours.
Run a knife without teeth around the edge and unmold delicately. Serve cold or at room temperature.