• 1/2 cup granulated sugar for caramel sauce
• 1 Tbsp Triple Sec liqueur
• 1 cup half and half
• 1 cup milk
• 3 eggs
• 1 Tbsp grated orange peel
• 1/4 cup granulated sugar
• 2 oz bittersweet chocolate chips
• 8 tsp unsweetened cocoa powder

Heat a saucepan over medium heat, then add in a half cup of sugar. Move the sugar constantly using a wooden spoon, then pour in the triple sec as the sugar is melting. The sugar should be caramelized.

Spoon the sugar mix into your ramekins. Melt the chocolate chips by using a water bath. Add half and half to a saucepan and scald, then remove from heat immediately.

In a mixing bowl, beat eggs, sugar, and orange peel, adding in cocoa powder and melted chocolate and beat until smooth. Then slowly pour in the milk, beat until well blended.

Add mixture to the ramekins. Bake uncovered in hot water bath for 60 min or until a utensil comes out clean when inserted. Set on a cooling rack until lukewarm, then chill in refrigerator.

To serve, place a plate on top of the ramekin then turn over so the flan gently drops onto the plate.