1. Making the caramel sauce.

Cup of Yum
1. Mix sugar and water and cook in a medium saucepan over low heat until thick golden-brown caramel forms. Make sure it does not burn! On some stoves, you may need to stir it gently with a spatula to prevent it from burning if there are hot spots.Pour carefully into a 5-cup cake pan or bundt pan and spread all over, but especially the bottom. Cool to room temperature. By then, the caramel should have hardened.In the meantime, preheat the oven to 320 ºF [160ºC].

2. Dissolve the cocoa

1. Mix the cocoa powder and boiling-hot milk and stir until the cocoa has dissolved. Set aside to cool to room temperature while you continue with the following step.

3. Making the flan mixture

1. In a large bowl, combine egg yolks, egg, condensed milk, and evaporated milk. Add the dissolved cocoa at room temperature, and whisk gently to combine all the ingredients without producing foam.Passing through a fine-mesh sieve, pour into the baking pan..

4. Baking

1. Boil about ⅓ gallon [3 liters] of water, and pour into a large roasting pan. Place the cake mold with the flan mix into the roasting pan, being careful not to scald yourself or let water into the baking dish. The water should be at the same level as the flan mixture.Bake in this hot water bath (bain Marie) on the middle oven rack for one hour.

5. Chilling

1. Carefully remove the roasting pan from the oven, and the baking pan from the water bath. Let the baking pan with the flan cool to room temperature. Once completely cool, cover the baking pan with a plastic film, aluminum foil, or reusable waxed fabric, and chill in the refrigerator for at least 8 hours, preferably 12.

6. Serving

1. Once thoroughly chilled and set, loosen the edges of the flan with a toothpick. To unmold, place a serving plate on top of the mold (deep enough to retain the caramel sauce) and invert. You may need to shake or tap the mold a bit to break the vacuum and release the cake.