|Chocolate syrup||1⁄4 Cup (4 tbs)|
|Whole eggs||2 Large|
|Egg yolk||1 Large|
|Milk||1 Cup (16 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
1. Adjust a shelf to the bottom third of the oven and preheat to 325°. Lightly coat four 6-ounce custard cups (or fluted metal brioche tins) with nonstick vegetable cooking spray, or lightly oil.
2. In a small heavy saucepan, combine 5 tablespoons of the sugar with 3 tablespoons of water. Cook over moderate heat, stirring until the sugar dissolves. Increase the heat to moderately-high and cook until the syrup turns an amber color, 2 to 4 minutes. Working carefully and quickly, pour one-quarter of the caramel syrup into each prepared custard cup or mold and tilt the cups to coat on all surfaces. Let the caramel cool until needed.
3. In a medium bowl, whisk together the chocolate syrup, whole eggs and egg yolk until blended. In a small saucepan over moderate heat, combine the milk, evaporated milk and remaining 1 tablespoon sugar. Bring just to a simmer. Slowly whisk the hot milk into the egg mixture. Stir in the vanilla. Strain the mixture into a 4-cup measure. Pour into the prepared cups, dividing equally.
4. Place the cups in a shallow baking pan and pour in enough hot tap water to reach almost halfway up the sides of the cups. Cover loosely with a sheet of aluminum foil. Bake 35 to 40 minutes, until a sharp knife inserted into the center comes out clean. Remove the flans from the hot water, let cool to room temperature. Refrigerate until well chilled, at least 4 hours, or overnight, or as long as a day or two.
5. To unmold, run a knife tip around just the top edge of each flan and invert them onto dessert plates. Pour any syrup remaining in the molds over the flans. Serve cold.