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1
Pour 2 cups of sugar into the center of a deep saucepan.
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2
Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan.
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3
Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it.
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4
Over medium-high heat, bring to a boil without stirring.
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5
Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes.
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6
Immediately remove from the heat.
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7
Meanwhile, set 6 (8-ounce) ramekins or shallow coffee cups nearby.
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8
When the caramel is cooked, quickly pour about cup caramel into each ramekin and swirl to coat the sides.
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9
Set aside in a large roasting pan to cool.
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10
Bring a medium sized, full pot of water to a boil.
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11
Preheat the oven to 300 degrees.
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12
In a saucepan, bring the milk, vanilla bean and cinnamon stick to a boil over medium heat.
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13
Immediately turn off the heat and set aside to infuse 10 minutes.
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14
Add the chopped chocolate and whisk to melt and combine.
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15
Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks, and the remaining 1-cup sugar.
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16
Whisk about 1/2 cup of the hot milk into the egg mixture.
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17
Whisk the remaining hot milk into the egg mixture.
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18
Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and cinnamon sticks.
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19
Pour the mixture into the caramel-lined ramekins.
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20
Place the roasting pan onto the rack in the oven.
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21
Pour the boiling water into the roasting pan, but not into the custard cups, up to the same level as the custard in the cups.
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22
Bake in the center of the oven until set in the center, 30 to 35 minutes.
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23
Remove the cups from the water bath and let cool.
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24
Tightly cover each ramekin with plastic wrap.
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25
Refrigerate at least 2 hours.
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26
(Or refrigerate until ready to serve, up to 24 hours.)
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27
To serve, turn flans out onto plates (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin).
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28
The caramel will pour out and serve as the sauce.
