Kahlùa Flan

[Hj]

3/4 cup sugar
4 large eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons coffee-flavored liqueur (recommended: Kahlùa)
Mexican chocolate shavings and cocoa powder, garnish

Preheat oven 350F. In a small saucepan, cook sugar
over medium heat until it starts to melt. Lower heat and
cook until caramelized to a golden brown. (Do not stir or touch
the sugar, but swirl the pan to melt evenly.)
Pour into a metal flan mold or 9-inch cake pan. Turn the dish
and swirl to evenly coat bottom. Let caramel cool and harden.
Place dish in a larger roasting pan and add hot water to
come halfway up the sides of the baking dish. In a large bowl,
whisk the eggs. Add the condensed and evaporated milks and
Kahlùa and whisk well to blend. Pour into the prepared pan.
Bake until set and just firm in the center but still jiggles
slightly, 50 minutes to 1 hour.
Let cool on a wire rack. Refrigerate until well chilled,
at least 2 hours.

Run a thin sharp knife around the rim of the flan.
Place a platter or large plate on top of the flan and gently
flip over so the plate is on the bottom. Lift away the mold.
Garnish with powdered cocoa and top with Mexican chocolate
shavings. Cut into wedges and serve immediately.