Mexican chocolate is known for combining warming spices with dense cocoa, transitioning perfectly into the season of cinnamon-spiced everything. Normally, flan contains a far greater amount of sugar, making this a lighter yet still indulgent-feeling dessert or snack option.
For a nut-free flan, replace almond milk with soy milk or cows’ milk. To elevate the dish further, a touch of cayenne pepper can be added alongside the cinnamon for an unexpected zip.
1 1/2 cups (350 mL) vanilla almond milk (sweetened or unsweetened)
4 large free-range eggs
1/4 cup (60 mL) coconut sugar
1/4 cup (60 mL) unsweetened cocoa powder, sifted
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
Preheat oven to 350 F (180 C). Arrange 4 ramekins or flan dishes in 9 x 13 in (23 x 33 cm) glass baking dish.
Combine all ingredients in blender or whisk in large bowl by hand. Pour into ramekins. Carefully transfer to oven, and fill glass baking dish with very hot or recently boiled water so it reaches halfway up, being sure not to get any in milk mixture in ramekins.
Bake for 40 to 45 minutes, until knife inserted in centre comes out mostly clean, flan jiggles just a bit when tapped, and tops are beginning to lightly brown. Carefully remove cooked flans from glass baking dish; discard water. Chill flans for at least 4 hours or overnight in refrigerator. Enjoy in ramekins or run a sharp knife around edges and flip onto serving plates.