Beat the milk, the condensed
milk and the eggs together; if the condensed milk is unsweetened, add 8
extra tablespoons of sugar. Melt the sugar with a few tablespoons of water
and caramelize. Pour the caramel on the bottom of a greased oven tin; pour
the egg milk mixture on top. Bake 50 minutes in the oven at 160 degrees.
Allow the flan to cool down for fifteen minutes and turn the form around on
a big plate.
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Bring the milk to the boil, add the rice and simmer for 20 minutes. Stir in the
chocolate (keep some behind for decoration), the butter, the sugar and the cream
and let this stand for 10 minutes. Spoon the risotto into glasses and decorate
with chocolate.
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