‘Flan is very emblematic of Mexico,’ says chef Gabriela Cámara. ‘There’s always a flan’
Our cookbook of the week is My Mexico City Kitchen by acclaimed chef and restaurateur Gabriela Cámara. Tomorrow, we’ll feature an interview with its author.
To try another recipe from the book, check out: Contramar’s signature red and green grilled red snapper, and chicken or pork in green mole.
“Flan is very emblematic of Mexico and that’s because of the Spanish heritage,” says Gabriela Cámara. “There’s always a flan; everybody has cakes and a flan.” Brought to Mexico by the Spanish after the conquest of the Aztec Empire (both the dessert itself and its key ingredients), it’s taken on a life of its own as a signature, satiny Mexican sweet.
In My Mexico City Kitchen, Cámara includes recipes for four different types of flan: Carrot, orange-chocolate, caramel and this Nutella version, which has become a staple at her Mexico City restaurant Contramar. The beauty of the cool, creamy dessert lies in its combination of rich, silken Nutella custard and bittersweet caramelized sugar. “It’s delicious and it’s so easy to make,” she adds.
FLAN DE NUTELLA
1 cup (200 g) granulated sugar
3 tbsp (45 mL) water
1/2 cup (120 mL) sweetened condensed milk
2 (12 oz/354 mL) cans evaporated milk
2/3 cups (190 g) Nutella
Preheat the oven to 325°F (165°C).
To make the caramel for the bottom of the flan, place the sugar in a small saucepan and cover with the water. Simmer over medium heat, stirring occasionally, until the sugar has melted and the liquid is golden but not dark brown. Pour the caramel into a 9-inch (23-cm) cake pan with 2 1⁄2-inch (6-cm) -high sides or a 10-cup (2.4-L) Bundt pan. Set aside.
Bring a full kettle of water to a boil.
In the jar of a blender, pulse the condensed milk, evaporated milk, Nutella and eggs. Pour the mixture into the prepared pan.
Place the cake pan in a roasting pan and fill the roasting pan with the boiling water to reach at least halfway up the outside of the cake pan. Bake for 1 hour.
Place the flan on a cooling rack to cool. When the flan has cooled to room temperature, refrigerate for at least 2 hours and up to 2 days.
Carefully place a serving plate over the cake pan and invert the pan and plate together so that the flan falls onto the plate. Pour the caramel that remains in the bottom of the cake pan over the top of the flan and serve. Store in a sealed container in the refrigerator for up to 2 days.
Makes: 8 servings
Excerpted from My Mexico City Kitchen: Recipes and Convictions: A Cookbook by Gabriela Camara and Melena Watrous. Copyright © 2019 Gabriela Camara and Melena Watrous. Photography by Marcus Nilsson. Published in the United States by Lorena Jones Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.