CHOCOLATE-RUM FLAN
Source: From Nuevo Latino cookbook by Douglas Rodriguez

1 can Sweetened condensed milk, 14.5oz
1 can Evaporated milk, 12 oz
2 Eggs
6 Egg yolks
1/4 c Chocolate syrup
2 tb Dark rum
1 c Sugar to caramelize the pan

Combine the milks, eggs, egg yolks, chocolate, and rum in a food processor or blender and process well. Preheat oven to 375 degrees F. Heat the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until the sugar has melted and is a light amber color, about 20 minutes. Pour the caramel into 6 individual 8-oz ramekins or molds, or a 9x4 inch loaf pan. Pour the flan mixture over the caramel. Place in a water bath and bake uncovered for 15 minutes. Reduce heat to 350 degrees F and continue baking until set, when a knife inserted comes out clean, about 30 minutes more. Remove from the oven and let cool completely. To serve: Run a knife around the edges of the ramekins or mold and invert the flans onto a serving platter or individual plates.