1 cup sugar
1 3/4 cups water, divided
2 tbl cocoa
1 tbl sugar
2 14-oz cans sweetened condensed milk
4 large eggs
1 tsp vanilla extract

Combine 1 cup sugar and 1/4 cup water in a heavy saucepan; cook over medium heat, stirring constantly with a wooden spoon, until sugar crystallizes into lumps (about 15 minutes). Continue to cook, stirring constantly, until sugar melts and turns golden brown (about 15 more minutes - no one said this was going to be easy). Quicky pour hot caramelized sugar into an ungreased 8" round cakepan, tilting to coat bottom evenly. Set aside (mixture will harden).

Combine remaining 1 1/2 cups water, cocoa and 1 tbl sugar in a small saucepan. Bring to a boil over medium heat, stirring often. Remove from heat and let cool.

Combine milk, eggs and vanilla in container of an electric blender; cover and process just until blended. Add cocoa mixture; process until blended, stopping once to scrape down sides. Pour egg mixture over caramelized sugar in cakepan. Place cakepan in a large shallow baking dish. Add hot water to dish to depth of 1inch. Cover and bake at 350 for 1 1/2 hours or until a knife inserted near center comes out clean. Remove pan from water, and let cool. Cover and chill 8 hours.

To serve, loosen edge of flan with a spatula, and invert onto a serving plate. Makes 6 servings.