Prepare 10 individual flan molds and take a tray or pyrex dish where the flan molds can be placed over water (in a water bath).
To prepare the caramel, mix the sugar and water in a small pot. Wait for it to boil over medium heat. Let it boil (without stirring) until it turns an amber color, about 8 minutes.
Divide the caramel among the flan molds, swirling the molds to coat them with caramel.
Place the flan molds on a towel in the tray or container where they will cook in a water bath in the oven.
To prepare the flan, put 1 1/2 cups of milk and 1/2 cup of cream in a large pot. Add the chocolate, the cinnamon stick, and the sugar.
Wait for the mixture to boil and reduce the heat, stirring occasionally.
Remove the pot from the heat, cover, and let sit for 20 minutes.
Preheat the oven to 350 F.
In a large bowl, beat the eggs, coffee liqueur, vanilla, and almond extract.
Slowly add the hot milk to the egg mixture.
Strain the mixture and remove the cinnamon stick.
Divide the mixture among the individual flan molds.
Place the flan molds on the damp cloth in the container with water until halfway up the molds. Cover the container with aluminum foil.
Cook the flans until the sides are firm and the center is still loose, about 20 to 25 minutes.
Remove the flan molds from the water container and refrigerate the molds with flan for at least two hours. Cover with plastic wrap.
To unmold the flans, run a knife around each mold and pour onto a plate.
Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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