Mexican Chocolate Flan

Ingredients

• 1/2 cup plus 2/3 cup granulated sugar, divided
• 1/3 cup water
• 5 large eggs
• 1 large yolk
• 1 teaspoon pure vanilla extract
• Pinch salt
• 2 cups whole milk
• 1 cup heavy cream
• 2 cinnamon sticks
• 8 ounces bittersweet chocolate, finely chopped

Directions

1. Move an oven rack to the center and heat the oven to 325°F. Combine 2/3 cup sugar with the water in a small, sturdy saucepan set over medium heat, stirring until the sugar dissolves, then let it come to a boil. Cook the syrup without stirring until it turns deep amber; if crystals appear on the sides, brush them down with water. Right away, pour the caramel into the pan, tipping the pan so the bottom is evenly covered, then leave it aside.
2. In a large bowl, whisk the remaining 1/2 cup sugar together with the eggs, yolk, vanilla, and salt. Warm the milk, cream, and cinnamon sticks in a medium saucepan until scalding, then whisk in the chocolate until it has melted into the mixture. Take out the cinnamon sticks. Pour the chocolate mixture gradually into the egg mixture, whisking as you go, then carefully transfer the hot custard to the pan.
3. Put the pan inside a large roasting pan and slide both onto the oven rack. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. Bake for about 30 minutes, until the custard has barely set and still has a gentle wobble. Cool at room temperature for 30 minutes, then refrigerate until fully set, about 4 hours.
4. When you’re ready to serve, loosen the edge of the flan with a sharp knife around the inside of the cake pan. Set a serving plate on top, turn the pan over, and lift it away so the flan lands on the plate. Serve.