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1
Combine all the ingredients for the salsa in a small glass bowl and toss together well.
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2
Cover and refrigerate for up to 2 hours.
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3
Preheat the oven to 350 degrees.
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4
In a food processor, pulse 1 cup of the black bean until pureed, scraping down the bowl as necessary.
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5
In a medium mixing bowl, combine the pureed beans with the whole eggs, yolk, milk, salt, pepper, and Tabasco.
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6
Mix together well until only lumps of bean skin are showing.
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7
Add the remaining 1/2 cup of whole cooked beans and mix together gently until evenly blended.
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8
Brush 6 (1/2 cup) ramekins with the melted butter.
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9
Pour very hot water to a depth of 1 inch in a roasting pan large enough to hold all the ramekins.
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10
Place the dishes in the roasting pan and fill them with the flan mixture, making sure to add an equal amount of whole beans to each cup.
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11
Bake for 35 minutes, or until firm in the center.
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12
Remove from the oven and let cool to room temperature.
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13
Using a length of fishing line or heavy sewing thread held taughtly between two hands, slice the goat cheese into 6 equal disks and set aside at room temperature.
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14
When ready to serve, preheat a broiler to medium high heat.
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15
Run a small knife carefully around the top outside edge of each flan and place the ramekins on a baking sheet which will fit under the broiler.
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16
Turn the ramekins over and tap the bottom side of each ramekin to release the flans.
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17
Shake them out onto the baking sheet and place a disk of goat cheese on top of each.
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18
Place the baking sheet under the broiler and toast until the goat cheese begins to bubble.
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19
With a flatended metal spatula, transfer a flan to each dinner plate and top with a spoonful of the salsa.
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20
Place a few sprigs of watercress around the base of each flan and serve immediately.
