Chocolate & Cinnamon Flan

BY TRACY RUTHERFORD (taste.com.au)
(serves 8)
1 cup caster sugar
1/4cup water
2 cups milk
100g dark cooking chocolate, coarsely chopped
6 eggs
1 x 395g can sweetened condensed milk
1/2tsp ground cinnamon
1/2tsp vanilla extract
Strawberries, washed, hulled, quartered, to serve
Directions:
1. Preheat oven to 160°C. Line the base of a large baking dish with a tea towel, folded to fit.
2. Place the sugar & water in a medium saucepan over low heat. Cook, stirring, for 5 min or until the sugar dissolves.
3. Increase heat to medium & bring to the boil. Cook, without stirring, occasionally brushing down the side of pan with a pastry brush dipped in water, for 7 min or until golden.
4. Use an oven mitt or tea towel to hold a round 20cm (base measurement) cake pan with one hand. Pour in the caramel and swirl to coat the base and 2cm up the side.
5. Set aside to cool completely.
6. Meanwhile, place the milk & chocolate in a medium saucepan over low heat. Cook, stirring, for 4-5min or until the chocolate melts and the mixture is smooth.
7. Whisk together the eggs, condensed milk, cinnamon & vanilla in a large bowl.
8. Gradually add the chocolate mixture to the egg mixture, whisking constantly.
9. Place the cake pan in the lined baking dish. Pour the custard mixture into the pan.
10. Pour enough boiling water into the dish to come halfway up the side of the pan. Bake in oven for 40min or until just set.
11. Carefully remove the cake pan from the baking dish. Set aside for 40min to cool. Place in the fridge for 8 hours or overnight to chill.
TO SERVE:
12. run a flat-bladed knife around the edge of the pan. Carefully turn the flan onto a serving plate. Cut into wedges and serve with strawberries.

*Notes & tips:Allow 8hrs chilling time.

http://www.taste.com.au/recipes/18047/chocolate+cinnamon+flan