Personalized Chef Aprons and More!
Preheat the oven to 350F. In a small saucepan,
cook the sugar over
medium heat until it starts to melt. Lower the heat and cook until
caramelized to a golden brown. (Do not stir or touch the sugar, but
swirl the pan to melt evenly.)
Pour into a metal flan mold or 9-inch cake pan.
Turn the dish and
swirl to evenly coat the bottom. Let caramel cool and harden.
Place the dish in a larger roasting pan and add
hot water to come
halfway up the sides of the baking dish. In a large bowl, whisk the
eggs. Add the condensed and evaporated milks and Kahlua and whisk
well to blend. Pour into the prepared pan. Bake until set and just
firm in the center but still jiggles slightly, 50 minutes to 1 hour.
Let cool on a wire rack. Refrigerate until well chilled, at least
To serve, run a thin sharp knife around the rim
of the flan. Place
a platter or large plate on top of the flan and gently flip over so
the plate is on the bottom. Lift away the mold. Garnish with powdered
cocoa and top with Mexican chocolate shavings. Cut into wedges and