Mexican Chocolate Flan with Kahlua
(Flan de Chocolate con Kahlua
Source: Classic Home Desserts by Richard Sax, 1994, Chapters Publishing Ltd.

Since chocolate is native to Central America and was used by the Aztecs for centuries, combining it with a dessert from the Spanish settlers makes sense. In this smooth custard, caramel and chocolate mingle to give a sharp, double-edged flavor. Mexican chocolate includes cinnamon and frequently almonds; you can approximate its flavor with semisweet chocolate and cinnamon, as directed below. This recipe is from Rick and Deann Bayless, owners of Chicago’s Frontera Grill and Topolobampo and authors of Authentic Mexican .”
Serves 10 or more

Caramel:
1 cup sugar
1/3 cup water

Custard:
2 cups half-and-half, or 1 1/2 cups milk plus 1/2 cup heavy cream
2 cups milk
2 1/2 3-ounce tablets Mexican chocolate (see note)
or 7 ounces semisweet chocolate, very finely chopped
1 cinnamon stick
2/3 cup sugar
10 large eggs
1 1/2 tablespoons Kahlúa or other coffee liqueur
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract

Set out 10 small custard cups, plus a roasting pan large enough to hold
the cups.

Caramel: Combine the sugar and water in a small, heavy saucepan. Bring to a boil over medium heat, washing down the sides of the pan with a brush dipped in water, until the sugar completely dissolves. Continue to cook, without stirring, until the syrup turns an even, deep amber color, about 8 minutes; the timing can vary.

Working carefully, divide the caramel among the custard cups, tilting the cups to coat the bottom and sides. Set the caramelized cups in the
roasting pan.

Custard: Pour the half-and-half or milk and cream mixture and the milk into a large saucepan. Add the chocolate, cinnamon stick and sugar. Bring to a simmer over medium heat, cover and set aside to steep for 20 minutes. Meanwhile, preheat the oven to 350 degrees F, with a rack in the center.

In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts. Slowly beat in the hot milk mixture. Strain through a fine-mesh
sieve into a pitcher or large measuring cup; discard the cinnamon stick. Pour the mixture into the caramelized molds, dividing evenly.

Place the roasting pan on the center rack of the oven. Pour in enough hot tap water to reach halfway up the sides of the cups. Loosely cover the pan with foil. Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes; do not overbake.

Remove the custards from the water bath. Refrigerate until they are well chilled, at least 2 hours. Cover with plastic wrap.

To unmold the custards, run the tip of a knife gently around the edge of each custard cup. Place a serving plate over the mold and invert the two, shaking gently until the flan slips out. Spoon any remaining caramel onto
the flan and serve immediately.