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Flan Ferrero Rocher
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Description
Delicious flan prepared with Ferrero Rocher bonbons and a Spanish milk curd called cuajada.
Ingredients
- FOR THE FLAN:
- 12 whole Ferrero Rocher Bonbons
- 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Milk
- 1 can (354ml Can) Evaporated Milk
- 5-⅓ ounces, weight Sugar
- 2 envelopes (12g Envelope) Cuajada (Spanish Kind Of Milk Curd),
- _____
- FOR THE CARAMEL:
- 3-⅝ ounces, weight Sugar
- 2 Tablespoons Water
Preparation
Place the bonbons in a food proccesor and proccess until finely ground.
Add both milks, the sugar and the cuajada envelopes to a saucepan. Cook, stirring constantly, until it just begins to boil.
Add the ground chocolate and stir until well combined.
In a separate saucepan prepare the caramel, combining the sugar and water and cooking (without stirring) until you have a brown caramel (do not let it burn).
Coat a mold completely with the caramel. Add the cuajada mix and let it reach room temperature, then place in the fridge for at least 4 hours (better if overnight).
Remove from the mold and serve.
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