Categories: Pudding, custard, flan, mousse

Ingredients

• 3 large eggs
• 2 1/4 cups plus 3 Tbsp. fat-free evaporated milk
• 1 cup sweetened condensed milk
• 1 Tbsp. plus 1/4 tsp. pure vanilla extract
• 1 Tbsp. cornstarch
• 1/4 tsp. pure almond extract
• 1/8 tsp. sea salt
• 1/3 cup semisweet chocolate chunks or chips
• 1/8 tsp. ground ancho chile powder, or to taste
• 1/8 tsp. ground cinnamon, or to taste

Directions

1. Preheat the oven to 350 degrees in a large bowl using an electric mixer on low, lightly beat the eggs. Add 2 1/4 cups evaporated milk, the condensed milk, 1 Tbsp. vanilla, the cornstarch, almond extract and salt. Beat until the cornstarch dissolves. Divide the mixture among 10 six-oz. ramekins or small mason jars.
2. Place the ramekins in a large roasting pan. Pour water into the pan to reach two-thirds of the way up the sides of the ramekins

3. Bake until set, 45 to 50 minutes. Lift the ramekins out of the water. Refrigerate, uncovered, 1 hour, then cover and chill until cold, 2 hours or overnight.

4. In a saucepan, stir the chocolate, chile powder, cinnamon, 3 Tbsp. evaporated milk and 1/4 tsp. vanilla over medium-low heat until smooth. Drizzle over each flan.

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