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 […]

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, My Mexico City Kitchen: Recipes and Convictions with Malena Watrous. —Kristina Gabriela Cámara is the chef-owner of Mexico City’s most acclaimed and beloved restaurant, Contramar, and its sister restaurant, Cala, 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 Restaur...