Mexican Chocolate Flan With Kahlua

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 cup sugar
• 1/3 cup water
• 2 cups half-and-half (or 1 1/2 cups milk plus 1/2 cup heavy cream)
• 2 cups milk
• 7 ounces semisweet chocolate, very finely chopped
• 1 cinnamon stick
• 2/3 cup sugar
• 10 large eggs
• 1 1/2 tablespoons kahlua or 1 1/2 tablespoons other coffee liqueur
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract

Recipe

• 1 set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
• 2 to make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
• 3 continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
• 4 divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
• 5 set the custard cups in the roasting pan.
• 6 to make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
• 7 add the chocolate, cinnamon stick and sugar.
• 8 bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
• 9 preheat the oven to 350 degrees farenheit.
• 10 in a large bowl, beat together the eggs, kahlúa, vanilla and almond extracts.
• 11 slowly beat the hot milk mixture into this.
• 12 strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
• 13 pour the mixture into the caramelized custard cups.
• 14 place the roasting pan with the custard cups onto the center rack of the oven.
• 15 pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
• 16 bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
• 17 they will firm more when chilled, so do not overbake.
• 18 take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
• 19 to unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
• 20 serve immediately.
• 21 note: if you can get it, bayless recommends mexican ibarra chocolate.