Chocolate Flan

Serves 6

• 1 c. sugar
• 3/4 c. water
• 1 c. whole milk
• 1 c. evaporated milk, undiluted
• 1 c. sweetened condensed milk
• 2 tablets (about 4 oz.) Mexican chocolate, ground
• 1 cinnamon stick
• 4 eggs plus 2 yolks
• 1 t. vanilla extract
• 1 T. almond liqueur (optional)

Combine 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 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 in preheated 350 degree oven 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.

Flan de Coco

Coconut Flan

Serves 6

• 1-1/3 c. whole milk
• 1 2/3 c. sweetened condensed milk
• 3 eggs plus 3 egg yolks, beaten
• 1 t. vanilla extract
• 2/3 c. sweetened, flaked coconut

Mix both milks, eggs and vanilla until well-combined. Stir in the flaked coconut and pour the mixture into 6 individual custard cups or a larger flan mold. Place the cups or mold in a large baking pan, and fill it with water to a depth of one inch.

Bake in preheated 350 degree oven for 30 to 35 minutes, or until a knife inserted into the center comes out clean. A flan mold will take longer than individual cups. Allow to cool, then refrigerate at least 2 hours before serving.