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Chocolate flan

• 4 eggs
• Between 250 and 500 milliliters of milk (depending on the desired density)
• 100 grams of chocolate
• 30 grams of Cristal de Caña sugar
• Liquid caramel to spread on the flan molds

1. Beat the eggs
2. While stirring them, heat the milk, the chocolate and the Cristal de Caña sugar. When all the ingredients have been combined completely, leave the mixture to cool down.
3. Add the beaten egg and stir until it becomes a uniform cream.
4. Spread the caramel on the flan molds (both the base and the sides).
5. Stuff the molds no more than 3/4 of their capacity, since the mixture will rise a little in the oven.
6. Bake the mixture in bain-marie at 180ºC (you only need to put it in a half-full tray of water).
7. When you put a toothpick in and it comes out completely clean, take the flan out of the oven and let it cool down.
8. Decorate with condensed milk or melted chocolate.