- 1 can sweetened condensed milk - (14 oz)
- 1 can evaporated milk - (12 oz)
- 3 ounces semisweet chocolate chopped
- 2 tablespoons cream cheese - (1 oz) room temperature
- 2 tablespoons Kahlúa (or other coffee liqueur)
- 1/2 teaspoon ground cinnamon
- 1 large pinch salt
- 3 large eggs beaten to blend
Preheat oven to 350 degrees. Arrange six 3/4-cup custard cups in 13- by 9- by 2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.
Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.
This recipe yields 6 servings.
"My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment the menu at Reposado is nouvelle Mexican but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. "
Unlike the classic delicate flans, these are made with condensed milk and cream cheese, which results in a rich texture.