Chocolate-rum flan

1. Combine the milks, eggs, egg yolks, chocolate, and rum in a food processor or blender and process well.
2. Preheat oven to 375 °F. Heat the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until the sugar has melted and is a light amber colour, about 20 minutes.
3. Pour the caramel into 6 individual 8-oz ramekins or molds, or a 9x4 inch loaf pan. Pour the flan mixture over the caramel.
4. Place in a water bath and bake uncovered for 15 minutes.
5. Reducei heat to 350 °F and continue baking until set, when a knife inserted comes out clean, about 30 minutes more.
6. Remove from the oven and let cool completely.
7. To serve: run a knife around the edges of the ramekins or mold and invert the flans onto a serving platter or individual plates.