Guest Author - Terri Perkins Fulton

This recipe comes from the May 2003 issue of Bon Appetit magazine. I did change a couple of things: I used Mexican chocolate in place of the semisweet chocolate called for, and also light condensed milk. Either way, these flans are fool-proof and fantastic.

Makes 6

1 14-ounce can sweetened condensed milk (light, if you prefer)
1 12-ounce can evaporated milk
3 ounces semisweet chocolate, chopped (or 1 3.3-ounce tablet Mexican chocolate, like Ybarra)
2 tablespoons cream cheese (1 ounce), room temperature
2 tablespoons Kahlua or other coffee liqueur
1/2 teaspoon ground cinnamon (use 1/4 teaspoon if using Mexican chocolate)
Large pinch of salt
3 large eggs, beaten to blend

Preheat oven to 350 degrees. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in a medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlua, cinnamon and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.

Strain mixture and divide 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. Using small knife, cut around edge of flans to loosen. Invert flans onto plates, top with a dollop of whipped cream, drizzle with a little Kahlua and serve. (That last was my addition and made for a very nice presentation.)