Total Calories: 342
1. Preheat the oven to 200°. Warm the cake pan in the oven. (This makes it easier to coat the bottom of the pan with the caramel.) To make the caramel, put the sugar in a small heavy saucepan. Cook over medium heat, stirring frequently, until the mixture melts and turns golden brown, 5 to 8 minutes. (Watch closely as the sugar starts to melt to prevent burning.) Using potholders, remove the warm pan from the oven and pour the caramel into the pan. Tilt the pan several time to coat the bottom and about 1 inch up the sides of the pan. Set aside.
2. Raise the oven temperature to 325°. In a saucepan, bring about 2 cups of water to a boil. Meanwhile, put the 2 milks, eggs, chocolate syrup, and vanilla or rum into a blender. Blend on low-to- medium speed until the mixture is completely smooth and very well blended, about 1 minute. (Blend in batches, if necessary.) Scrape down the sides of the jar if needed and blend a bit longer.
3. Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven. Carefully pour boiling water into the larger holding pan to a depth of 1 inch.
4. Bake about 40 minutes, or until the custard is almost set in the center and a thin knife inserted in the center comes out clean. Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving.
5. To serve, run a thin knife blade between custard and pan rim. (Press the knife against the pan, not the custard.) Invert onto a deep serving plate with a rim to unmold. Remove the pan carefully, allowing the syrup to run over the top of the flan. Cut into wedges and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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