1/3 cup sugar
3 beaten eggs
1 1/4 cups milk
1/3 cup sugar
1 tablespoon orange flavored liqueur
1 teaspoon finely shredded orange peel
5 ounces semi-sweet chocolate, chopped
1/4 cup whipping cream
Caramelized Lace
1/3 cup sugar
1/2 teaspoon hot water

In heavy skillet, cook sugar over medium-high heat till it begins to melt, shaking skillet occasionally. Do not stir. When sugar begins to melt, reduce heat to lowand cook 5 minutes longer till melted and golden. Stir as needed with wooden spoon. Divide among four 6 ounce custard cups, tilting cups to spread evenly in bottoms. Let stand 10 minutes.
Heat oven to 325°F. Combine eggs, milk, sugar, liqueur and peel. Beat till combined but not foamy. Place custard cups in 2 quart square baking dish on oven rack. Divide egg mixture among cups. Pour boiling water around cups to 1 inch deep. Bake 30-40 minutes till knife inserted near centers comes out clean. Remove cups and place on wire rack. Melt chocolate and cream together, stirring till smooth. Spread mixture evenly over each custard. Cool cups 30 minutes. Cover and chill 2-4 hours.
To unmold, loosen chocolate layer from cup edges with knife. Slip knife point down sides to let air in. Invert dessert plate over each cup. Turn cup and plate over together and remove cup from flan. Garnish with caramelized lace.
Caramelized Lace
Line baking sheet with nonstick foil or foil coated with nonstick spray. Place sugar in heavy skillet over medium-high heat. Heat till sugar begins to melt, shaking skillet occcasionally. Do not stir. When sugar begins to melt, reduce heat to low. Cook 2 minutes longer till sugar is melted and light golden, stirring as needed with wooden spoon. Remove from heat. Stir in hot water. Immediately drizzle onto prepared foil. Let cool. Break into pieces.