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
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.