Ingredients
- 6 Ferrero Rocher chocolates (plus extra for topping)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 can (12 oz / 350 ml) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup sugar (for caramel)
- Whipped cream (optional, for garnish)
- Crushed hazelnuts (optional, for garnish)
Instructions
- Prepare the Caramel:
- In a pan over medium heat, melt the sugar until golden and smooth.
- Quickly pour into a flan mold or baking dish, swirling to coat the bottom evenly. Set aside.
- Blend the Flan Mixture:
- In a blender, combine condensed milk, evaporated milk, eggs, vanilla, and 6 Ferrero Rocher chocolates.
- Blend until smooth and creamy.
- Pour & Bake:
- Pour the mixture over the caramel in the mold.
- Place the mold in a larger baking pan and add hot water halfway up (bain-marie/water bath).
- Bake at 350°F (175°C) for about 50–60 minutes or until a knife inserted comes out clean.
- Cool & Chill:
- Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve:
- Run a knife around the edges, invert onto a serving plate.
- Decorate with whipped cream, crushed hazelnuts, and extra Ferrero Rocher chocolates.
Would you like me to also give you a no-bake version of Ferrero Rocher flan (set with gelatin instead of baking)?