Chocolate Flan

1. 1

   Preheat oven to 350F.

2. 2

   Coat a 3-cup flan mold with nonstick cooking spray.

3. 3

   Whisk together eggs, Splenda, cocoa, cornstarch, and almond extract until smooth.

4. 4

   Stir in milk and evaporated milk.

5. 5

   Pour mixture into mold.

6. 6

   Set mold in baking pan, and pour water into the pan until it reaches halfway up the mold so flan cooks evenly and doesn't crack.

7. 7

   Bake 2 hours (flan will not look completely set yet, will firm up more while cooling).

8. 8

   Let cool at room temperature for 1 hour; then refrigerate for several hours before serving.

9. 9

   To serve, invert mold onto a plate or spoon flan out of mold.

No additional tips available.