• Preheat oven to 340°F (170°C)
• I used 1/2 cup stainless steel ramekins for individual flans, and for a whole flan, I used a loaf pan (9×5-inch) or similar. Try not to use molds that are too deep.

For the caramel:

• In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, I don’t recommend letting it get too dark because you risk it burning. Pour the caramel into the flan mold(s). Let cool.
• Pour the caramel into the flan mold(s). Let cool.

For the flan:

• Mix the eggs with the sugar in a large bowl. Don´t beat it, just mix.
• In a deep saucepan heat the milk with the chopped chocolate and stir until the chocolate melts Before it boils remove it from heat.
• Pour the hot milk over the eggs without stopping stirring.
• Strain the mixture in the prepared molds and cover them with aluminum foil. Don’t overfill.
• Cook in a double boiler for about 30 to 40 minutes, if you use individual flan molds or 50 minutes if you use a big one. Keep in mind that all ovens are different.
• Let cool and place the flan covered in the refrigerator for 24 hours.
• To unmold the flan separate it from the edges with a knife, place an upturned plate on top, and turn it over.