Chocolate flan

Method

1. For the caramel: In a saucepan: 1. Place the sugar in a saucepan, add the lemon and water, and cook until a dark golden caramel is obtained. 2. Quickly pour it into the mold and move the mold to spread it evenly and until it sticks well all around the mold. In the microwave: 1. We make it easy for you! You can also prepare the caramel in the same mold by heating it for 6 minutes in the microwave or until the caramel has a dark tone. 2. Spread it well around the mold until it sticks well all around the mold.
2. For the flan: 1. (Optional) Are you a coffee lover? If you enjoy the combination of chocolate and coffee flavors, before baking, add 1 tablespoon of instant coffee to the mixture. 2. Preheat the oven to 180ºC (356ºF). 3. Heat the milk in a saucepan on the stove, add the chopped chocolate and half of the sugar, and stir until the chocolate melts. 4. In another saucepan, beat the eggs and egg yolks with the remaining sugar using a whisk. Add the mixture to the previous preparation off the heat, continuing to whisk. 5. Pour the mixture into the mold without exceeding the max line and insert the plate into the mold. Bake the flan in the oven for 50 minutes at 180ºC (356ºF). 6. Remove from the oven with Lékué oven mitts, let it cool without the plate, and refrigerate for at least 2-3 hours before unmolding. 7. When serving, turn it over onto the plate, tapping the flan until it falls out. 8. Decorate with chocolate shavings and crocanti.