• Preheat the oven to 200°C/400°F.

For the caramel sauce:

• To a saucepan, add the sugar and place over low heat. Once the sugar starts melting, stir gently with a wooden spoon. It will initially crystalize but it will soon melt into a uniform caramel. Avoid burning the caramel.
• Transfer the caramel over a 30 cm /12 inches round cake tin. Ensure the caramel evenly covers the bottom and edges of the tin. Set aside.

For the cream mixture:

• Place the eggs, sugar, cocoa powder and vanilla extract in a mixing bowl. Beat for 30 seconds.
• Add the evaporated milk and beat for 1 minute or until the mixture is of one texture.
• Pour the mixture into the caramelized pan, and place the cake tin in a large baking dish. Then fill the dish with water, about 2.5cm / 1 inch in depth.
• Bake for 40-45 minutes. If the surface gets too dark, loosely cover with foil.
• Check the flan if done by inserting a knife in it. If it comes out clean, your flan is ready.
• Remove the flan from the water bath and set aside to cool down.
• Refrigerate for a minimum of 4 hours. Run a knife around the edges and invert the flan onto a rimmed serving dish so that it catches all the sauces. Enjoy!