Choco-Flan Cake
This popular flan recipe is by Vanessa Corella, as published in Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
3 eggs
1 tablespoon vanilla extract
1/2 cajeta or caramel ice cream topping
1 box chocolate cake mix (and required ingredients for making the cake, as directed on back of box)

Mix evaporated milk, condensed milk, eggs, and vanilla extract with a whisk.

Set aside. Spray a 12-cup Bundt pan with non-stick cooking spray. Spread cajeta or caramel on the bottom of pan.  Prepare cake mix according to directions on back of box. Pour batter on top of cajeta or caramel in pan. Slowly pour flan mixture over cake batter. Flan mixture will sink to the bottom of pan. Bake at 325 degrees for 50-55 minutes. Cool in pan 15 minutes and then invert onto serving plate and cool completely. Refrigerate at least 3 hours before serving.

Flan
1 1/2 cups sugar
1 can of Condensed Milk (14 oz--not evaporated milk)
1 cup of water
1 teaspoon of vanilla
4 eggs

Put the sugar in a heavy skillet and stir over a low flame to caramelize it. Stir with a wooden spoon until the sugar melts and turns golden. Pour the sugar into a quart size casserole dish, being sure to coat the bottom and the sides. While the sugar cools, make the custard by beating the eggs in a separate bowl. Slowly add the water, vanilla and condensed milk. Carefully pour the egg mixture into the coated baking dish when the sugar is cool. Please the casserole dish in a larger pan with at least an inch of hot water. Bake in a 350 degree oven until done. This is usually about 1 to 1 1/2 hour. Test by inserting a knife in the center. When the knife comes out clean, remove the flan and let it cool. Have your serving dish ready. Loosen the edges of the flan with a spatula (flexible plastic one works best) and turn it onto the serving dish. This means you loosen the side, put the serving dish over the flan, and holding the two dishes together, flip the flan over. Chill the flan and service with your choice of sweet sauce.

Jericalla
This Mexican custard is not as rich as flan, but is wonderfully spiced with cinnamon sticks.

4 eggs
1 qt. milk
1 cup sugar
1 tsp. vanilla
4 cinnamon sticks
Pinch of salt

In a saucepan, stir together to scalding, the milk, sugar and cinnamon sticks. Once scalding, remove and cool.
Beat eggs in a 1 ½ quart casserole dish. Slowly mix in the milk mixture, and then stir in the vanilla.
Put in a shallow baking pan of water, and bake at 325 degrees until the custard sets (about an hour).
Serve warm or cooled.

Mexican Chocolate Flan
Recipe by Teresa Johnson. Cool, smooth and not too sweet, this custard dessert is even more elegant with grated orange zest sprinkled on top.  Enjoy!

4 ounces Mexican chocolate or
4 ounces unsweetened chocolate plus ¼ tablespoon ground cinnamon
1 1/3 cups sugar, divided
1 cup milk
2 cups heavy cream or whipping cream
3 egg yolks
2 eggs
1 tablespoon orange-flavored liqueur (optional)
Hot water

In top of double boiler, melt Mexican chocolate.  Cool slightly.

In 3-quart pot, combine 1/3 cup sugar, milk and heavy cream.  Warm over medium heat.  Stir in chocolate.  (Add cinnamon now if using unsweetened chocolate.)  Stir until sugar is melted and chocolate is evenly distributed.  When warm, remove from heat.

In bowl, combine egg yolks and eggs.  Gently add to milk mixture, whisking continuously.  Add liqueur.

In skillet over medium heat, melt remaining 1 cup sugar to make caramel.  As sugar begins to liquefy, keep it moving.  Stir so all sugar crystals melt.  Cook until sugar is melted and amber colored.  Remove from heat.  Immediately pour among 6 ramekins, turning them to cover bottom and sides.

Divide milk mixture evenly among ramekins.  Place ramekins into baking dish.  Add hot water halfway up sides of ramekins.  Bake for 30 minutes, or until set.  Cool to room temperature.  Cover each ramekin with plastic wrap.  Chill for 3 hours.

To serve, run knife around edge of ramekin.  Invert plate on top of ramekin and flip.  (Caramel will flow over and down side of flan).  Serves 6