Instructions: Chill seven 5-ounce ramekins in the refrigerator.

Preheat oven to 330
degrees. To prepare caramel: Stir together sugar and water and cook over medium-high heat until a medium to dark-brown color and thick consistency.

Allow caramel to cool slightly, then coat bottom of chilled ramekins. For the flan: Bring the milk and half-and-half to a boil, then lower heat to keep from scalding. Add the chopped chocolate, cocoa, cinnamon and all but 2 tablespoons of the sugar and stir until melted together and smooth.

Beat eggs, liqueur, vanilla and remaining sugar together. Add the hot milk carefully and whisk vigorously together. Strain through sieve and pour into individual ramekins, covering the caramel. Cover with aluminum foil.

Put ramekins on a baking pan and fill pan with very hot water a quarter to halfway up the ramekin sides. Bake 15-20 minutes, rotating the ramekins halfway though. Flans are done when center moves slightly when shook (be careful not to overbake flans). Remove from water bath and let cool.

Refrigerate until serving.

To serve: Run a sharp knife around the edge of the ramekin to loosen the flan and invert onto serving plate.

Serves seven.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.