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. ---------------------------------------------------------------------------
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Ingredients
