Rey’s Chocolate Flan with Kahlua
1/3 cup sugar
1/4 cup water
2 cups whole milk
3/4 cup grated chocolate (a Mexican brand like Ibarra or Abuelita is ideal)
1/2 cup sugar
1 inch cinnamon stick (a Mexican brand like Canela is ideal)
4 large eggs
1 tablespoon Kahlua
1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees.
Place six 3/4-cup custard cups into a baking pan that can hold two inches of water.
For the Caramel:
Measure 1/3 cup sugar into a heavy saucepan and mix with 1/4 cup of water. Bring to a boil, lower to a simmer, and cook until syrup begins to turn to a caramel color. Divide into custard cups and swirl to coat the bottoms evenly.
For the Custard:
Pour milk into a 3-quart saucepan. Add chocolate, sugar, and cinnamon stick. Bring to a slow simmer and stir. Cover and remove from heat. Let the custard mixture steep for 20 minutes at room temperature.
Whip the eggs, Kahlua, and vanilla together, then add to the custard, whipping all the ingredients together. Strain through a fine strainer and divide the mixture evenly into the custard cups. Carefully pour two inches of water into the baking pan to create a water bath. Cover custard cups loosely with foil and bake for 25 minutes. Insert a toothpick into one of the flans; when it comes out clean, the flan will be properly cooked. Chill before serving.
Run a paring knife around the edge of the ramekin to separate the flan. Put a small plate or saucer on top of the ramekin and invert it. Serve on the plate or saucer.
For best results, prepare one day before serving.