Preheat oven to 350 degrees.

Dissolve sugar in a small saucepan over medium heat. Once sugar begins to liquify, use a wooden spoon to stir frequently until the sugar dissolves completely, turns a caramel color, and is free of lumps. Do not stop stirring or walk away from the stove as the sugar will burn in seconds.

Pour the caramel into the ramekins (or baking pan) and swirl the pan so that all sides and bottom are coated with the caramel. Be careful not to touch or taste the caramel – it is extremely hot and will cause a serious burn! If you accidentally get sugar on your skin, put ice on it immediately. Once all sides and bottom are covered, set the ramekin or baking pan aside.

Melt the chocolate. For ease, I use the microwave on high setting for 20 seconds at a time, stirring in between, until completely smooth. A double broiler can also be used to melt the chocolate. Once melted, remove from heat, add the heavy cream, mix until it resembles pudding, and allow to cool for at least 10 minutes.

In a blender, combine evaporated milk, condensed milk, cream cheese, cinnamon, vanilla extract, and chocolate mixture until smooth. Add whole eggs to the blender and process for another 10 seconds.

Pour mixture into the prepared ramekin or cake pan.

Prepare the baño María (immersion water bath) by placing the ramekins or smaller cake pan into the larger baking dish. Carefully pour enough water into the larger baking dish (in the space between the larger baking dish and ramekins/cake pan) to come 3/4 up the sides of the ramekins/cake pan. Be careful not to splash any water into the batter or add too much water as it may bubble into the mixture in the oven.

Place the larger baking dish (containing the ramekins/smaller cake pan in it) on the oven's center rack and bake for approximately 1 hour. Baking times will vary. The flan is ready when you insert a knife into the edge and it comes out clean. The center should still be a little jiggly and will result in a wet or mostly wet knife.

Remove the large baking dish from oven and let the water cool before removing the ramekins/smaller baking pan containing the flan. Refrigerate for at least 5 hours covered. I highly recommend leaving in refrigerator overnight.

When ready to serve, carefully use a knife along the sides of the ramekins/cake pan to separate the flan from the ramekins/cake pan. Be careful not to cut into the flan.

Flipping the flan onto the serving dish: Place the ramekins/cake pan on the counter and cover it with the serving dish that completely covers the top of the ramekins/cake pan. While keeping the cake pan and serving dish together, flip the flan in one smooth movement so that the serving dish is now resting on the countertop. Once you see caramel on the serving dish, the flan has come out and you can lift the ramekin/baking pan. If the flan does not come out immediately, wait several minutes for the flan to come out. If the flan still does not come out, repeat steps 10 and 11.

Use a grater or zester to sprinkle orange zest on the top of the flan.

Optional: Serve with whipped cream dollops.