Chocolate flan

This is a traditional Mexican flan recipe with a chocolate twist. Flan takes some time to make, but it is pretty simple and straightforward. The results are definitely worth the time!

1 ounce (1 square) bitter chocolate
1/4 cup water
2 cups evaporated or boiled milk
6 egg yolks
1 tablespoon vanilla extract
1 cup sugar, divided

Preheat oven to 350 degrees F.

Set large pan of water in oven, with mold in pan.
Use a 1 1/2-quart oval casserole.
In top of a double boiler over hot water, melt chocolate in the 1/4 cup water.
Add to the milk beaten with the yolks and vanilla extract and the 1/2 cup of the sugar.
Beat well.

Caramelize 1/2 cup sugar over high heat in a small saucepan, stirring hard.
When sugar begins to melt, reduce heat and continue stirring until sugar has all melted and is a light tan.
Do not burn - it will turn bitter.
Pour it into the bottom of the mold, and tilt to cover the bottom.
Pour the chocolate mixture into the mold. Bake for 1 hour.
Cool thoroughly.
(Make it the day before use and let it firm in the refrigerator.

To serve, slide a spatula around the upper edge of the custard to loosen; place a large platter with some depth over the casserole, and invert carefully.
Let mold remain about 15 minutes so all the caramel sauce can drip down.

Serves 6.