For the Caramel
For the Custard
- 2cupshalf-and-half(or 1 1/2 cups milk plus 1/2 cup heavy cream)
- 7ouncessemisweet chocolate, very finely chopped
- 1cinnamon stick
- 1 1/2tablespoonsKahluaor othercoffee liqueur
- 1teaspoonpure vanilla extract
- 1/2teaspoonalmond extract
- Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
- To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
- Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
- Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
- Set the custard cups in the roasting pan.
- To make the 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 low simmer over medium heat, cover and set aside to steep for 20 minutes.
- Preheat the oven to 350 degrees farenheit.
- In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
- Slowly beat the hot milk mixture into this.
- Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
- Pour the mixture into the caramelized custard cups.
- Place the roasting pan with the custard cups onto the center rack of the oven.
- Pour in enough hot tap water to reach halfway up the sides of the cups, and 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.
- They will firm more when chilled, so do not overbake.
- Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
- 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.
- Serve immediately.
- Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.
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