---------- Recipe via Meal-Master (tm) v8.04
  Categories: Miamiherald, Desserts
       Yield: 6 Servings
       1 cn Sweetened condensed milk,
       1 cn 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 colour, 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.
   Source: Nuevo Latino by Douglas Rodriguez Miami
   Herald, 2/22/96 format by Lisa Crawford, 7/6/96