Heat skillet until hot, add a little of the sugar and wait until
it melts, add a little more and again wait until it melts. Keep
adding the sugar until all 1 1/2 cups is in the skillet and the
caramel is a smooth, rich dark brown.
Add water and whisk until incorporated and smooth (be careful adding
the water as this creates a lot of steam and can burn the skin).
Pour equal amounts into the ramekins; set aside.
Heat the cream, vanilla bean and cinnamon stick in the saucepan
until scalded. Turn off and let steep for 30 minutes.
Add the sugar to the cream mixture and bring to boil. Whisk egg
yolks separately until light in color, when the cream boils, ladle
some of the hot cream into the egg yolks (whisking all the time)
then pour the mixture back into the pan and cook until slightly
thick (1-2 minutes).
Take off heat and stir in the chocolate until smooth. Strain and
pour into the ramekins. Set on sheet tray, place in oven, fill tray
with water to create a steamer effect.
Bake for 50 minutes or until a wooden pick inserted comes out clean.
Let cool to room temperature and refrigerate.
Spiked Whipped Cream: In the mixer with the whip attachment place all the ingredients.
Whip on high speed until stiff peaks are achieved (3-4 minutes).
Assembly: Tip the Ibarra Chocolate Flan out onto a plate, place a dollop of
Spiked Whipped Cream on top. Serve.
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