Preparation

• 1.

  Preheat the oven to 350°F (175°C).

• 2.

  In a saucepan over low heat, combine the chopped Mexican chocolate and whole milk. Stir until the chocolate melts completely and the mixture is smooth. Remove from heat and let it cool slightly.

• 3.

  In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, ground cinnamon, and salt until well blended.

• 4.

  Add the melted chocolate mixture to the egg mixture and whisk until fully combined and smooth.

• 5.

  To prepare the caramel, combine the granulated sugar and water in a saucepan over medium heat. Cook without stirring until the mixture turns a golden brown color. This usually takes about 10 minutes. Be careful not to let it burn.

• 6.

  Once the caramel is golden, remove it from heat. If you want to add a kick, carefully stir in the cayenne pepper and chili powder. Quickly pour the caramel into a round cake pan, tilting the pan to coat the bottom evenly. Let it sit for a few minutes to harden.

• 7.

  Pour the chocolate flan mixture over the hardened caramel in the cake pan.

• 8.

  Place the cake pan inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan. This will help the flan cook evenly and prevent cracking.

• 9.

  Bake in the preheated oven for about 60-70 minutes, or until the center is set but slightly jiggly. You can check doneness by inserting a knife in the center; it should come out clean.

• 10.

  Once baked, remove the flan from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

• 11.

  To serve, run a knife around the edges of the flan to loosen it. Invert it onto a serving plate, allowing the caramel sauce to drizzle over the top.