Prepare 10 molds for individual custards and take out a tray or pyrex mold where the custard molds can be placed on 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 moving) until it turns amber, about 8 minutes.
Divide the caramel between the molds of flan, moving the molds so that they are covered with caramel.
Put the molds of flan on a pan in the tray or container where they are going to cook in a bain-marie 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 reserve 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 warm milk to the egg mixture.
Pass the mixture through a sieve and remove the cinnamon stick.
Divide the mixture between the individual flan moldings.
Put the molds of flan, on the wet cloth, in the container with water until half of the molds. Cover the container with aluminum foil.
Cook the custards until they are hard on the sides and the center remains loose, between 20 and 25 minutes.
Remove the flan molds from the container with water and refrigerate the molds with flan for at least two hours. Cover with plastic wrap.
To unmold the puddings, put a knife around each mold and pour on 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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