Rich cocoa custard with a hint of Mexican cinnamon and vanilla.
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Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan or flan mold.
In a heavy saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a smooth, golden-brown liquid caramel.
Immediately pour the hot caramel into the cake pan, swirling it quickly to coat the entire bottom surface before it hardens.
In a large blender, combine the whole milk, condensed milk, evaporated milk, eggs, cocoa powder, cinnamon, vanilla, and salt.
Blend the mixture on low speed until completely smooth, being careful not to create too many air bubbles.
Place the caramel-lined pan inside a larger roasting pan and pour the chocolate custard mixture over the hardened caramel.
Fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan to create a water bath (baño María).
Bake for 60 to 75 minutes until the edges are set but the center still jiggles slightly; cool completely and refrigerate for at least 4 hours before inverting onto a plate.
