This is a traditional Mexican flan recipe with a chocolate twist. Flan takes some time to make, but it is pretty simple and straightforward. The results are definitely worth the time!

1 ounce (1 square) bitter chocolate
1/4 cup water
2 cups evaporated or boiled milk
6 egg yolks
1 tablespoon vanilla extract
1 cup sugar, divided

Preheat oven to 350 degrees F.

Set large pan of water in oven, with mold in pan.
Use a 1 1/2-quart oval casserole.
In top of a double boiler over hot water, melt chocolate in the 1/4 cup water.
Add to the milk beaten with the yolks and vanilla extract and the 1/2 cup of the sugar.
Beat well.

Caramelize 1/2 cup sugar over high heat in a small saucepan, stirring hard.
When sugar begins to melt, reduce heat and continue stirring until sugar has all melted and is a light tan.
Do not burn - it will turn bitter.
Pour it into the bottom of the mold, and tilt to cover the bottom.
Pour the chocolate mixture into the mold. Bake for 1 hour.
Cool thoroughly.
(Make it the day before use and let it firm in the refrigerator.

To serve, slide a spatula around the upper edge of the custard to loosen; place a large platter with some depth over the casserole, and invert carefully.
Let mold remain about 15 minutes so all the caramel sauce can drip down.

Serves 6.

A rich and moist cocoa based cake with a hint of cinnamon. Use Mexican cinnamon and vanilla extract to add to the authentic Mexican flavors.

1 cup sifted cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
6 eggs
1 1/3 cups firmly packed brown sugar
1 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Confectioners' sugar

In a small bowl, mix dry ingredients.
In a large bowl, beat egg whites, brown sugar, sour cream, vanilla extract and almond extract until well blended.
Stir in flour mixture and beat just until evenly moistened.
Pour batter into an 8-inch square greased baking pan.
Bake at 350 degrees F until center of cake springs back when lightly pressed (30 to 40 minutes).
Let cake cool in pan on a rack for 15 minutes, then invert it onto a serving plate.
Serve warm or cool.

Just before serving, sift confectioners' sugar over cake.
To serve, cut cake into rectangles.

Plantains are a starchy, savory banana, and this recipe is an easy and tasty way to prepare plantains. The rum and sugar create a wonderful caramelized crust.

3 plantains, cut into 3-inch pieces
3 tablespoons butter
1/2 cup brown sugar or honey
1 teaspoon cinnamon
1 cup Puerto Rican rum

Sauté the plantains in butter until they are golden.
Add remaining ingredients and cook for 5 minutes.

This is a simple and traditional Mexican recipe for flan with coconut.

2 c Milk
3/4 c Granulated sugar
2 cups shredded coconut
1/2 cup coconut "water" (the raw juice from a coconut)
5 Small eggs, separated

Preheat the oven to 450F.

Place the sugar and milk in a saucepan and melt the sugar over low heat, then raise the heat and boil the mixture briskly. Take care that it does not boil over.
As soon as the mixture begins to thicken, stir it so that it does not stick to the bottom of the pan.
After about 30 minutes it should be the consistency of thin condensed milk and has been reduced to 1 cup.

Add the grated coconut to the coconut water and boil it for about 5 minutes, stirring it constantly.Add the "condensed" milk and continue cooking for another 5 minutes.
Set the mixture aside to cool.

Beat the egg yolks together until they are creamy and stir them well into the coconut mixture.
Beat the egg whites until they are frothy, add the salt and continue beating until they are stiff. Fold them into the mixture. Pour the mixture into the prepared mold. Cover the mold with a well-greased lid and place into a water bath.

Cook the flan on the lowest shelf of the oven for about 1 1/2 hours, then test to see if it is done.
When it is done, set it aside to cool.
Makes 6 servings.

To test to see if the flan is cooked through, insert the blade of a knife or a skewer well into the flan.
The knife should come out clean.
Take care not to pierce the flan at the bottom or it will spoil the appearance of the top when it is unmolded.

A simple Mexican Fruit dessert recipe:

3 oranges, peeled and thinly sliced crosswise
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Place sliced oranges in a serving bowl.
Mix sugar and cinnamon together in a small bowl, then sprinkle over oranges.
Cover bowl and refrigerate at least 1 hour.
Makes 4 servings.

Pineapple is an authentic addition to Flan, and this simple recipe tastes great!

1/4 cup granulated sugar
1 cup unsweetened pineapple juice
1 cup granulated sugar
4 eggs

In the top of a double boiler melt sugar over moderate heat, stirring constantly, until it is a rich caramel color.
Dip the bottom of the container in cold water for a second or two, turn the container to coat the sides with the caramel, and set it aside.

In a saucepan cook together unsweetened pineapple juice and sugar until the liquid is reduced by half and is quite thick.
Cool the syrup.

Beat eggs until they are thick and lemon colored and gradually pour in the syrup, beating constantly.
Pour the mixture into the caramelized container and cook it over barely simmering water for about 2 hours, or until it is set.

Let the custard cool and refrigerate it overnight.

Before serving, run a knife between the custard and the container, place a serving dish over the mold, and invert the pineapple custard quickly.

1 2/3 cups dry fine breadcrumbs
1/4 cup granulated sugar
1/2 cup butter or margarine, melted
32 ounces cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1 (8 ounce) container sour cream
1 (16 ounce) can cream of coconut
1 (16 ounce) can crushed pineapple, well drained
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon rum flavoring
1 teaspoon lemon juice
Topping

Combine first three ingredients; press into bottom and 1 inch up sides of a 10-inch spring-form pan.
Bake at 350 degrees F for 10 to 12 minutes.
Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth.
Gradually add 3/4 cup sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in sour cream and next 6 ingredients; spoon into crust.
Bake at 350 degrees F for 1 hour and 20 minutes; turn oven off.
Sprinkle on topping; return to oven. Leave cheesecake in oven with door closed for 1 hour; then cool to room temperature on a wire rack.
Chill.

Topping
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup granulated sugar

Melt butter.
Add remaining ingredients, and saute until golden, stirring frequently.