Flan De Nuez: A Walnut Embrace of Sweetness

My earliest memories of Flan De Nuez are intrinsically linked to the warmth of my grandmother’s kitchen, a place where the air always hummed with the scent of something delicious. While she excelled at many desserts, this walnut custard held a special place in her repertoire, a recipe gifted to her by a revered cooking school teacher. I recall watching, mesmerized, as she’d expertly swirl the molten caramel into a glass dish, the dark amber liquid clinging to the sides like liquid gold. Then came the blend of creamy milks, rich eggs, and those earthy, toasted walnuts, a symphony of ingredients promising pure indulgence. It’s a dessert that whispers of tradition, a comforting embrace that never fails to bring smiles.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes (plus chilling time)
• Servings: 6-8
• Yield: 1 Flan
• Dietary Type: Dessert

Ingredients

The beauty of Flan De Nuez lies in its simple yet elegant ingredient list, allowing the quality of each component to shine.

For the Caramel:

• 1/2 cup granulated sugar

For the Flan:

• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) undiluted evaporated milk
• 5 large eggs
• 3/4 cup chopped walnuts

Equipment Needed

To achieve this delightful dessert, you’ll need a few essential kitchen tools:

• A medium saucepan for the caramel
• A blender or whisk for combining the flan ingredients
• A heatproof baking dish or ramekins (approximately 6-8 cup capacity)
• A larger baking pan for the double boiler
• Oven
• Spatula
• Serving plate

Instructions

Crafting this exquisite Flan De Nuez is a straightforward process, culminating in a dessert that is both visually appealing and incredibly satisfying.

1. Prepare the Caramel: In a dry, medium saucepan, melt the 1/2 cup of granulated sugar over medium heat. Do not stir initially; instead, gently swirl the pan as the sugar begins to melt and liquefy. Continue to cook, swirling occasionally, until the sugar turns a deep, rich amber color. This process can take several minutes, so patience is key. Be cautious not to burn the sugar, as this will result in a bitter caramel.

2. Coat the Baking Dish: Once the caramel reaches the desired deep amber hue, immediately and carefully pour it into your heatproof baking dish or individual ramekins. Quickly tilt and swirl the dish to coat the bottom and sides evenly with the caramel. Work swiftly, as the caramel will begin to harden. Set the dish aside while you prepare the flan mixture.

3. Combine the Flan Ingredients: In a blender, combine the 1 can of sweetened condensed milk, the 1 can of undiluted evaporated milk, and the 5 large eggs. Add the 3/4 cup of chopped walnuts to the blender. Blend on high speed until the mixture is completely smooth and homogenous, ensuring the walnuts are well incorporated. If you do not have a blender, you can vigorously whisk the ingredients together in a large bowl until smooth, making sure to break up any clumps of egg and walnuts.

4. Pour and Prepare for Baking: Gently pour the flan mixture into the caramel-lined baking dish. Be careful not to disturb the hardened caramel at the bottom.

5. Set Up the Double Boiler: Place the flan dish inside a larger baking pan. Carefully pour hot water into the larger pan, ensuring the water comes about halfway up the sides of the flan dish. This double boiler (steaming) method is crucial for ensuring the flan cooks evenly and develops a silken, custard-like texture without curdling or browning too quickly.

6. Bake the Flan: Preheat your oven to a moderate temperature. Carefully place the entire setup into the preheated oven. Bake for approximately 1 hour, or until the flan is set but still has a slight jiggle in the center. You can test for doneness by gently inserting a knife near the center; it should come out mostly clean.

7. Cool and Chill: Once baked, carefully remove the larger pan from the oven. Lift the flan dish out of the hot water bath and let it cool completely on a wire rack at room temperature. Once cooled, cover the flan and refrigerate for at least 4 hours, or preferably overnight. This chilling period is essential for the flan to fully set and for the flavors to meld.

8. Unmold and Serve: To unmold, run a thin knife or spatula around the edge of the flan to loosen it. Place a serving plate with a rim over the flan dish and carefully invert them together. The flan should slide out, with the caramel sauce cascading down the sides.

Expert Tips & Tricks

To elevate your Flan De Nuez from delicious to truly spectacular, consider these professional insights:

• Walnut Toasting: For an intensified nutty flavor, lightly toast your chopped walnuts in a dry skillet over medium heat for a few minutes until fragrant, before adding them to the blender. Watch them closely to prevent burning.
• Caramel Control: If you’re nervous about the caramel hardening too quickly, you can place the baking dish in the refrigerator for a few minutes after coating it. This will help the caramel set firmly before you add the custard.
• Smooth Custard: To ensure an exceptionally smooth flan, you can strain the blended mixture through a fine-mesh sieve into the caramel-lined dish. This will catch any small bits of egg white that may not have fully incorporated.
• Water Bath Perfection: Ensure the water in your double boiler is hot but not boiling when you place it in the oven. Boiling water can cause the custard to cook too rapidly, leading to a less smooth texture.
• Patience is Key: The chilling time is non-negotiable for the perfect flan. Rushing this step can result in a soft, unset custard.

Serving & Storage Suggestions

Flan De Nuez is a showstopper on its own, but its sweet, creamy nature pairs wonderfully with a dollop of lightly whipped cream or a few fresh berries. The rich caramel sauce adds a decadent touch that is irresistible.

• Serving: Serve chilled. Invert the flan onto a serving plate just before serving. The beautiful caramel sauce should pool around the base of the flan.
• Storage: Leftover Flan De Nuez can be stored, covered tightly with plastic wrap or in an airtight container, in the refrigerator for up to 3-4 days. It does not freeze well.

Nutritional Information

While a precise nutritional breakdown can vary based on specific brands of ingredients used, here is an approximate estimate per serving (assuming 8 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	507.5 kcal	25%
Total Fat	21.4 g	27%
Saturated Fat	7.1 g	36%
Cholesterol	206.6 mg	69%
Sodium	171.8 mg	7%
Total Carbohydrate	67.5 g	25%
Dietary Fiber	1 g	4%
Sugars	65.8 g	132%
Protein	14.5 g	29%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the classic Flan De Nuez is a triumph, there’s always room for creative exploration:

• Nutty Swaps: Pecans or almonds can be used in place of walnuts for a slightly different flavor profile. Ensure they are finely chopped.
• Citrus Zest: A touch of orange or lemon zest added to the custard mixture can provide a bright, refreshing counterpoint to the sweetness.
• Spiced Notes: A pinch of cinnamon or nutmeg can add a warm, autumnal twist to the flan.

FAQs

Q: Why is my caramel bitter?
A: Caramel can become bitter if it’s cooked for too long or at too high a heat, causing it to burn. Watch it carefully and aim for a deep amber, not dark brown or black.

Q: Can I make Flan De Nuez without a blender?
A: Absolutely! You can achieve a smooth custard by vigorously whisking all the custard ingredients together in a large bowl. Ensure the eggs are well beaten and no clumps remain.

Q: My flan has holes. What did I do wrong?
A: Holes in flan are usually a sign of over-baking or cooking at too high a temperature, causing the eggs to curdle. Ensure you are using the double boiler method and baking at a moderate heat until just set.

Q: How long does it take for the flan to chill properly?
A: For the best texture and flavor, allow at least 4 hours of chilling time in the refrigerator. Overnight is even better.

Q: Can I use a different type of milk?
A: While sweetened condensed milk and evaporated milk are traditional and contribute to the classic texture and sweetness, you could experiment with full-fat coconut milk for a dairy-free version, though the flavor profile will change.

Final Thoughts

Flan De Nuez is more than just a dessert; it’s an experience. It’s the culmination of simple ingredients transformed into something truly magical. Whether you’re revisiting a childhood favorite or discovering it for the first time, I encourage you to embrace the process, savor the aroma as it bakes, and revel in the moment of unmolding this luscious creation. It’s a testament to the fact that sometimes, the most profound flavors come from the simplest of recipes. Enjoy every spoonful!