Maple Flan in a Walnut Crust

Think custardy flan paired with crisp cookies. Add the compatability of maple and walnut to the equation and you'll see how I came up with this unusual dessert. To make it, I unmold a maple-syrup-sweetened flan directly into a baked walnut tart crust. The buttery crust acts as a moat, containing and absorbing the caramel that slides off the flan so that it doesn't have a chance to run all over your plate. Instead, you get all the rich, nutty flavors and creamy-crisp textures together in each bite. It's a completely satisfying dessert that takes flan to new heights.

There are a few things to keep in mind when making it. The first is to try to use grade-B maple syrup, which has a stronger taste than grade A and is generally better for cooking (you can buy it at specialty shops). The next is to simmer and reduce the maple syrup to concentrate it, which makes a richer, more satiny custard. And the last is to bake the crust in a quiche pan rather than a tart shell. A quiche pan is made in one piece, so if there are small tears in the dough and the caramel drips through, it won’t leak all over your serving platter. A tart pan with a removable bottom is a much riskier proposition.

If you'd rather forego the tart shell, unmold the flan onto a platter and serve it with crisp cookies.

This recipe was excerpted from 'The Last Course' by Claudia Fleming. Buy the full book on Amazon. See more desserts from pastry chef Claudia Fleming →