4 cups rice milk or soy 1/4 cup unsweetened cocoa powder 1 tsp ground cinnamon 1 cup sugar 3 tbsp water 4 lrg eggs ( use egg sustitute ) 1 tsp vanilla
Place six 4 oz custard cups in a baking dish. In a large saucepan mix milk,cocoa, cinnamon, and 1/4 cup of sugar. Bring to a boil over medium heat. Cook stirring often for 20 to 25 minutes or until reduced to about 2 cups. let cool slightly. Preheat oven to 350 degrees. In a meduim saucepan mix water and remaining 3/4 cup of sugar. Stir over medium-high heat for 1 minute, or until sugar is dissolved. Cover and boil, and cook 2 to 3 minutes or until thick. Uncover and reduce heat to medium, and cook without stirring for 2 minutes or until syrup is darken to amber color. Immediately pour syrup into custard cups and swirl to coat bottoms and halfway up the sides. Whisk eggs in a large bowl and slowly add milk mixture. Whisk in vanilla and them strain mixture through a sieve and pour into custard cups. Fill the baking dish with 1/2 of warm water and cover with foil. Bake for 30 to 40 minutes or until custard is set. Remove pan from oven carefully and remove cups from pan. Let cool on a rack for 15 minutes then refrigerate for 1 hour. Makes 6 servings.
Seems like a lot of work but if your in the mood for a delicious desert of mexican culture, it's worth it. Enjoy!!!
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Chocolate Cinnamon Flan
