Chocolate Flan

1 can evaporated milk
1 can sweetened condensed milk
2 oz. semi-sweet chocolate pieces
1 cinnamon stick
6 whole eggs
½ cup sugar

Heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate dissolve. Remove the cinnamon stick. Let this cool down to just warm. Blend the rest of the ingredients together gradually adding the milk mixture.

Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Coconut-Cheese-Rum Flan

1 (8 oz.) package cream cheese
3/4 cup coconut milk
1 cup evaporated milk
1 cup condensed milk
7 eggs
1/2 cup butter (optional)
1 tbsp. Puerto Rican Light Rum

Blend all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Coconut flan

1 tsp. vanilla extract
1 can condensed milk
1 can coconut milk
5 eggs

Blend all ingredients together in a blender. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

PINEAPPLE FLAN

This unique flan is made with pineapple juice rather than milk or cream. Use the pineapple juice found near the orange juice in supermarket refrigerator sections, and begin making the flan a day ahead.

3 cups pineapple juice
½ cup sugar
18 large egg yolks

Pineapple mixture: Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature. Place egg yolks in large bowl. Whisk in pineapple mixture.

Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Almond Flan

7 eggs
3/4 cups of sugar
½ cup ground almonds
3 cups evaporated milk
1 tsp. grated lemon peel
¼ tsp. salt

Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Pumpkin Flan

6 eggs
¾ cup sugar
¼ teaspoon salt
1/3 cup water
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup pumpkin purée (canned or fresh cooked)
1½ cup evaporated milk

Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Coffee Flan

7 eggs
7 tablespoons sugar
1½ cup evaporated milk
4 teaspoons instant coffee
½ cup water
½ teaspoon vanilla
¼ teaspoon ground cinnamon

Beat together eggs and the 7 tablespoons sugar; add milk, instant coffee dissolved in water, vanilla and cinnamon. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.