Believe it or not, though I have lived in Italy for almost 20 years, I can count on one hand — maybe one finger — the number of times I’ve had a jar of Nutella in the house. This Flan de Nutella, however, may change all of that! In Chef Gabriela Cámara’s recipe, the simple addition of Nutella transforms flan (the most Mexican of desserts, according to Cámara) into a chocoholic’s dream. It’s a one-bowl creation, and if you know how to make cheesecake, this is even easier. You can find this recipe, and many other mouthwatering creations in Gabriela’s book, with Malena Watrous. —
Gabriela Cámara is the chef-owner of Mexico City’s most acclaimed and beloved restaurant, , and its sister restaurant, , in San Francisco. Mentored by Diana Kennedy, Cámara is internationally recognized as the leader of accessible yet sophisticated Mexican cooking. In 2016, Cala was named one of Bon Appétit’s 50 Best New Restaurants, Food & Wine’s Restaurant of the Year, and a semifinalist for the James Beard Foundation’s award for Best New Restaurant.
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Image above: My Mexico City Kitchen; photography by
Image above: Gabriela in her kitchen.
Image above: National Palace, Mexico City.
Image above: Gabriela’s Mexico City kitchen
Image above: Flan de Nutella, upper right.
- 1 cup / 200g granulated sugar
- 3 Tbsp / 45ml water
- 1⁄2 cup / 120ml sweetened condensed milk
- 2 (12 oz / 354ml) cans evaporated milk
- 2⁄3 cups / 190g Nutella
- 4 eggs
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 / 23cm cake pan with 2 1⁄2-inch / 6cm-high sides or a 10-cup / 2.4L 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.