Chocolate Flan

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a saucepan over low heat, spread the sugar evenly. Once it starts to caramelize, swirl the pan gently. When it turns into a shiny amber color, remove it from heat and carefully pour it into the bottom of a flan mold. Tilt the mold to spread the caramel evenly. Let it cool.
3. Melt the chocolate using a double boiler, making sure no water gets into the chocolate.
4. For the flan mixture, blend the melted chocolate for 30 seconds with the evaporated milk, sweetened condensed milk, cream cheese, eggs, and vanilla extract.
5. Pour the mixture into the flan mold. Use a strainer to remove any bubbles or lumps from the mixture.
6. Place the mold inside a larger baking dish, and fill the larger dish with hot water to create a water bath. Bake for 1 hour at 350°F (180°C). Avoid opening the oven during baking, but if the water evaporates, make sure to replenish it. The baking time may vary depending on the oven temperature and the size of the mold.
7. Remove the mold from the water bath and let it cool to room temperature. Once it's cool, refrigerate it for at least 4 hours or overnight.
8. After refrigeration, the flan is ready to be unmolded. Carefully flip it onto a flat surface. If it's difficult to unmold, place the mold in warm water for a few seconds to loosen the caramel.
9. Slice, serve, and enjoy this creamy and decadent Chocolate Flan!