The Nutty Professor

Today's bake is a Carioca Flan. Full of walnuts and coffee. It's kinda like coffee and walnut cake, flan mode. If you're feeling it, then take a whack at making your own pastry, or for an alternative, easier option, simply buy it ready made! The choice is yours! 
Here's my step by step guide on making this yummy flan and also a butterscotch sauce to accompany it. Yum!

Ingredients (flan):
2oz butter 
4.5oz plain flour
1/2 tsp salt
3oz grated walnuts
2oz caster sugar
1 egg yolk
2tbsp milk

2 eggs 
4oz sugar
7fl.oz strong black coffee 
4oz grated walnuts
1tbsp plain flour

Method (flan):
To prepare the pastry, rub the butter into the flour. Add the salt, grated walnuts, and sugar. Bind the pastry with the egg yolk and milk if necessary to give it a rolling consistency. 
Roll the pastry to 5mm thick and line a 8inch flan tin with it. Bake blind for 10 minutes (to do this, place a circle of silicone paper on the bottom of the flan and either pour in baking beans or an alternative such as rice). Baking blind prevents the pastry from rising in the oven and ruining your dish. 
Beat the eggs vigorously. Heat the sugar and strong coffee until a froth forms.  Like the liquid while very hot into the eggs, beating them continuously. Then stir in the cream into the nuts and flour into a bowl. Return to a pan and stir over a low heat until the mix thickens. Cool slightly. Pour into the flan tin and bake in a moderate oven for 10-15 minutes. Remove from the tin when fully cool and decorate with walnuts. 


Ingredients (butterscotch sauce):
100g caster sugar
25g butter 
300ml pot double cream

Method (butterscotch sauce):
Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don’t stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

Segment up the flan into your desired slice size and for each serving drizzle over a little of the sauce. And boom! A yummy flan to quench your sweet tooth. 

As always, let me know how you get on!

Charley. 

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