Mexican · Dessert
Caramel Walnut Custard
A Mexican-style flan built on a classic milk-and-egg custard base, set over a hardened sugar caramel that turns to sauce as it bakes and chills, finished with a scatter of toasted walnuts for crunch against the silky set.
$1
20 minsPrep
40 minsCook
300 minsTotal
MediumLevel
Nutrition per serving
324Calories
9.4gProtein
13.5gFat
41.7gCarbs
40.1gSugar
0.8gFiber
95mgSodium
205mgChol
4.4gSat Fat
249mgPotassium
166mgCalcium
1mgIron
0.7mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Pedro Ximénez Sherry
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat the sugar with the water in a small pan over medium heat, swirling gently (do not stir) until it melts into a deep amber caramel, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins, tilting each to coat the base evenly, then set aside to harden.
3
Preheat the oven to 160°C (325°F) and set a kettle of water to boil for the water bath.
4
Warm the whole milk in a small saucepan until just steaming, then whisk in the condensed milk until fully combined.
5
In a separate bowl, beat the whole egg and egg yolk with the vanilla extract and ground cinnamon until smooth.
6
Slowly pour the warm milk mixture into the eggs while whisking constantly to temper without scrambling.
7
Strain the custard through a fine sieve into the caramel-lined ramekins to remove any egg strands.
8
Place the ramekins in a deep baking dish, pour boiled water halfway up the sides of the ramekins to create a water bath.
9
Bake for 35-40 minutes until the custards are just set with a slight wobble in the centre.
10
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
11
Run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel sauce pools over the custard.
12
Scatter the toasted chopped walnuts over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Sugar White, melted to caramel,
- 10g10g Water,
- 90g90g Whole Milk,
- 55g55g Condensed Milk,
- 50g50g Egg, beaten,
- 18g18g Egg Yolk, beaten,
- 4g4g Vanilla Extract,
- 15g15g Walnut, toasted, chopped, 1
- 1g1g Cinnamon Ground,
