5 (1 oz.) square semisweet chocolate
1 c. milk
2 cans sweet condensed milk
4 eggs
1 tsp. vanilla
1 c. sugar to caramelize the mold

Preheat oven to 375 degrees. Meat loaf pan. Melt chocolate and milk, low heat. Let it cool and strain. Beat eggs and add to chocolate mixture. Add condensed milk and vanilla. Mix well. Do not beat. Set aside.

To caramelize sugar: in meat loaf pan, combine 1 cup sugar, 1/3 cup water. Stir well. Put meat loaf pan over stove. Medium heat until sugar turns brown and caramelizes. Tilt pan until caramelized sugar coats bottom and sides. Let cool 20 minutes or less.

Pour chocolate mixture into caramelized loaf pan. Fill a larger pan with 1 inch of water. Place flan mold in pan of water. Cook for 1 hour or until wooden tester comes out dry. Let cool. Refrigerate for at least 2 hours.

Unmold by setting loaf pan in warm water for one minute or more. Set on plate and turn upside down. Holding carefully. Enjoy.