Cooking With Three Ingredients- Chocolate Flan

My latest acquisition from Paperbackswap is Cooking With Three Ingredients by Andrew Schloss. Most of the recipes included some type of premade sauce as a way to get around having too many ingredients. But this recipe caught my eye as being different. This is what he says about it. "This is a miraculous recipe. As it bakes, the chocolate in the milk sinks to the bottom, which becomes the top once the flan is inverted for serving. The result is a shimmering milk chocolate discus, glazed in caramel and lacquered with dark chocolate."

Chocolate Flan

1 cup sugar
1 quart chocolate milk
4 eggs, lightly beaten
1. Preheat the oven to 350 degrees. Heat the sugar in a heavy saucepan over medium-high heat. After 2 minutes, start stirring and continue stirring until the sugar melts into a pale golden caramel, about 2 minutes longer. Watch carefully to make sure it doesn't burn. Immediately pour the caramel into a 9-inch round baking dish. Carefully tilt the dish so that the caramel covers the bottom of the dish in a thin even sheet. Work quickly because the caramel will stop flowing if it cools. Set aside.
2. Add the chocolate milk to the sauce pan. Any caramel clinging to the pan will immediately solidify. Heat the milk to a simmer, stirring occasionally. Any solid caramel will melt into the milk. Stir the hot milk slowly into the eggs, mixing constantly. Pour the custard into the caramel-lined dish and set in a larger pan of water.
3. Bake for 1 hour, or until a knife inserted in the center comes out with just a speck of custard clinging to it. Cool on a cooling rack to room temperature and refrigerate for several hours until thoroughly chilled.
4. To serve, run a knife around the perimeter of the custard and cover with a large rimmed tray. Invert onto the tray. Shake lightly to release the custard. When the custard drops, lift off the dish, allowing the caramel sauce to run over the top of the flan and down onto the tray. Serve the flan in slices with a bit of sauce spooned on top. Serves 8.