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1
Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
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2
To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
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3
Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
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4
Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
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5
Set the custard cups in the roasting pan.
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6
To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
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7
Add the chocolate, cinnamon stick and sugar.
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8
Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
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9
Preheat the oven to 350 degrees farenheit.
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10
In a large bowl, beat together the eggs, Kahlua, vanilla and almond extracts.
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11
Slowly beat the hot milk mixture into this.
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12
Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
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13
Pour the mixture into the caramelized custard cups.
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14
Place the roasting pan with the custard cups onto the center rack of the oven.
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15
Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
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16
Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
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17
They will firm more when chilled, so do not overbake.
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18
Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
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19
To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
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20
Serve immediately.
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21
Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.
