1 (14 1/2 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
2 eggs
6 egg yolks
1/4 cup Hersheys chocolate syrup
2 tablespoons dark rum
1 cup granulated sugar

Preheat oven to 375 degrees F.

Place the sweetened condensed milk, evaporated milk, eggs and egg yolks, chocolate and rum in a food processor or blender and mix together thoroughly.

To make the caramel, place the sugar in a heavy-bottom saucepan and cook over medium heat, stirring constantly, until the sugar is a light amber color, about 20 minutes.

Pour caramel into six individual 8-ounce ramekins or molds, or a 9 x 4-inch loaf pan. Pour the flan mixture into the ramekins or molds on top of the caramel. Place in a water bath and bake uncovered for 15 minutes.

Reduce oven temperature to 350 degrees F, and continue baking until set, when a knife inserted comes out clean, about 30 minutes.

Remove from oven and let cool completely.

To serve, run a knife around the inside edges of the ramekins or molds and invert the flans onto a serving platter or individual plates.

Yields 6 servings.