Milk Cream with Chocolate

Preheat oven to 350°F (175°C). In a small saucepan, heat the 3 tablespoons of sugar for caramelizing over medium heat, stirring constantly until it turns golden amber, about 3-4 minutes.

Quickly pour the caramel into a baking dish, tilting to coat the bottom evenly. Set aside to cool slightly.

In a saucepan, heat the milk with the vanilla stick over medium heat until it reaches a gentle simmer, about 5-7 minutes. Do not boil.

In a large bowl, whisk together the 6 eggs, 6 tablespoons of sugar, and a pinch of salt until the mixture becomes pale and slightly foamy, about 2-3 minutes.

Remove the vanilla stick from the hot milk and slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs.

Stir in the grated chocolate or cocoa into the custard mixture until fully incorporated.

Pour the chocolate custard through a fine-mesh strainer into the caramel-lined baking dish to ensure a smooth texture.

Place the baking dish in a larger pan filled with hot water until it reaches halfway up the sides of the baking dish, creating a water bath.

Bake in the preheated oven for 25-30 minutes until the custard is set around the edges but still slightly jiggly in the center.

Remove from the oven and allow the flan to cool to room temperature, then refrigerate for at least 2 hours before serving.

To serve, run a thin knife around the edges of the baking dish and invert onto a serving plate, allowing the caramel to flow over the sides of the cream.