Perhaps the classic Mexican dessert, flan is found all over the country, and in Mexican restaurants the world over. This variation, Mexican chocolate flan, is a festive change from the usual egg custard.
- 1 cup sugar
- 3/4 cup water
- 1 cup whole milk
- 1 cup evaporated milk, undiluted
- 1 cup sweetened condensed milk
- 2 tablets (about 4 oz.) Mexican chocolate, ground
- 1 cinnamon stick
- 4 eggs plus 2 yolks
- 1 teaspoon vanilla extract
- 1 tablespoon almond liqueur (optional)
Preheat the oven to 325º.
Combine the sugar and water in a heavy-bottomed saucepan, and bring to a boil, stirring, until the sugar dissolves and the mixture is caramelized (dark brown and syrupy, but not burnt.)
Pour the mixture into 6 ungreased individual custard cups or a flan mold, moving the bottom so that it is evenly covered.
Place all three kinds of milk, with the ground chocolate and the cinnamon stick, in a medium saucepan, and cook over low heat, stirring frequently, until the mixture has the consistency of a smooth custard.
Remove from heat and cool 15 minutes.
Beat the eggs and yolks together, and add to the milk mixture, blending well.
Add vanilla extract and almond liqueur, if using, and remove the cinnamon stick.
Pour custard into prepard mold and place in a large pan filled with 1″ of water.
Bake for about 1 1/2 hours (less if using individual cups) or until a knife inserted in the center comes out clean.
Allow to cool then refrigerate overnight.
Unmold and serve chilled.
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