MEXICAN CHOCOLATE FLAN

Topping:

3/4 cup sugar
1/2 cup water

Preheat oven to 325 degrees.

In a small saucepan, combine the sugar and water. Bring to a boil over medium heat. Cover, boil 1 minute. Uncover; cook until sugar becomes golden brown. DO NOT STIR! Very carefully pour and swirl sugar into bottom of 6 (6-oz) custard cups.

FLAN:

1/2 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp ground cinnamon
3 eggs, beaten
1/2 tsp vanilla extract
2 cups warm milk

In a large bowl, combine the sugar, cocoa, and cinnamon; mix together well. Stir in the eggs and vanilla extract. Gradually add the milk; blend together well. Pour mixture evenly over sugar in the custard cups. Place cups in 12 x 8-inch baking dish. Add hot water to the dish so it comes halfway up the sides of the custard cups.

Bake at 325 degrees for 50 to 55 minutes or until a knife inserted into the center comes out clean. Remove the cups from the water; cool 5 minutes or until slightly cooled. Refrigerate 50 minutes or until chilled.

To serve, unmold the flans onto individual dessert dishes. If desired, top each with chocolate shavings or fresh berries. Keep extras stored in the refrigerator.

Note: File Photo