Mexican Chocolate Flan

120g / 4oz sugar
30 ml / 2 tbsps water
Juice of 1/2 a lemon
280ml / 11/2 pint milk
60g/2oz plain chocolate
1 cinnamon stick
2 whole eggs
2 egg yolks
60g/4 tbsps sugar

Method:

1. Combine the first amount of sugar with the water and lemon juice in a small, heavy-based saucepan.

2. Cook over gentle heat until the sugar starts to dissolve. Swirl the pan from time to time but don't stir.

3. Once the sugar liquifies, bring the syrup to the boil and cook until golden brown.

4. While preparing the syrup, heat 4 ramekin dishes in a 18O0C / 35O0F Gas Mark 4 oven. When the syrup is ready, pour into the dishes and swirl to coat the sides and base evenly. Leave to cool at room temperature.

5. Chop the chocolate into small pieces and heat with the milk and cinnamon, stirring occasionally to help chocolate dissolve. 6. Whisk the whole eggs and the yolks together with the remaining sugar until slightly frothy Gradually whisk in the chocolate milk. Remove cinnamon. 7. Pour the chocolate custard carefully into the ramekin dishes and place them in a roasting pan of hand-hot water 8. Place the roasting pan in the oven and bake the custards until just slightly wobbly in the center about 20-30 minutes. cool at room temperature and refrigerate for several hours or overnight before serving. 9. Loosen custards carefully from the sides of the dishes and invert into serving plates. Shake to allow custard to drop out.

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