Vanilla Cinnamon Custard with Dark Chocolate and Raspberries

Preheat oven to 325F degrees. Place evaporated milk, condensed milk, egg yolks, eggs, vanilla extract and cinnamon in blender. Blend until smooth. Pour evenly into eight ramekins. Place ramekins in 13x9-inch baking pan. Pour hot water in pan to 1-inch depth. Bake for 45 minutes. Remove from oven and let cool on wire racks. Refrigerate for at least 2 hours before serving.

To make chocolate sauce, place chopped dark chocolate and cream in a small saucepan. Heat over medium heat, stirring constantly, until chocolate is melted and texture is smooth. Remove from heat. Serve over custard, then top custards with raspberries.