Vanilla Cinnamon Custard with Abuelita Sauce

Preheat oven to 325° F.

Place evaporated milk, sweetened condensed milk, egg yolks, eggs, vanilla extract and cinnamon in blender; cover. Blend until smooth. Pour evenly into eight 6-ounce custard cups. Place custard cups in 13 x 9-inch baking pan. Pour hot water in pan to 1-inch depth.

Bake for 45 minutes or until knife inserted in center of one custard comes out clean. Remove to wire racks to cool. Refrigerate for at least 2 hours before serving.

Place Abuelita chocolate and evaporated milk in small saucepan. Heat over medium heat, stirring frequently, until chocolate is melted and texture is smooth; remove from heat and stir in coffee liqueur. Serve sauce with custard.