Chocolate flan 🍮
½ cup sugar
8 ounces bittersweet chocolate, chopped
4 cups milk
¾ cup sugar
½ teaspoon ground cinnamon
Preheat oven to 325°F.
In a heavy 10-inch skillet, cook the 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to melt evenly. Do not stir. When sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all sugar is melted and golden brown, stirring with a wooden spoon. Immediately pour into a 9×2-inch round cake pan;
In a heavy large saucepan, heat and stir chocolate over low heat until melted. Gradually whisk in milk; heat and stir over medium heat until smooth. Remove from heat; set aside.
in a large bowl, lightly beat eggs. Whisk the warm chocolate mixture, the 3/4 cup sugar, and the cinnamon into eggs. Place cake pan in a large shallow roasting pan on oven rack.
Pour chocolate mixture into cake pan.
Pour boiling water into roasting pan around cake pan to a depth of 1 inch. Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean.
Remove cake pan from water. Cool slightly on a wire rack.
Cover and chill for 6 to 24 hrs To unmold, loosen edge with knife, slipping point down side of pan to let in air. Invert a serving plate over pan; turn pan and plate over together. Remove pan. .