In a saucepan, melt the sugar over medium high heat, stirring constantly to prevent burning until it turns an amber color. Remove from heat and pour the caramel into the individual ramekins, moving them around to coat the bottom of each one.
Preheat oven to 350 degrees F. Spread chopped hazelnuts on a baking sheet. Bake for 10-12 minutes until golden. Remove from oven and let cool completely. Set aside.
In a bowl, whisk the eggs until frothy. Add La Lechera® Sweetened Condensed Milk, evaporated milk, espresso, melted chocolate and vanilla. Mix until all is well combined.
Divide the mixture into the caramel lined ramekins. Transfer the ramekins to a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
Bake for 40-45 minutes at 350 degrees F until just set in the center. If the outer rims look set but the middle jiggles when you gently shake the pan or if you gently touch them and they bounce back, they are done. Do not overcook. Carefully remove ramekins from water and place in the refrigerator to cool for 30 minutes.
Remove ramekins from refrigerator. Cut around the sides of each ramekin to loosen flan. Place a plate on top of each ramekin and turn over so the flan transfers onto the plate. Garnish with hazelnuts. Enjoy!