Flan Ferrero Rocher

• FOR THE FLAN:
• 12 whole Ferrero Rocher Bonbons
• 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Milk
• 1 can (354ml Can) Evaporated Milk
• 5-1/3 ounces, weight Sugar
• 2 envelopes (12g Envelope) Cuajada (Spanish Kind Of Milk Curd),
• _____
• FOR THE CARAMEL:
• 3-5/8 ounces, weight Sugar
• 2 Tablespoons Water

1. Place the bonbons in a food proccesor and proccess until finely ground.
2. Add both milks, the sugar and the cuajada envelopes to a saucepan. Cook, stirring constantly, until it just begins to boil.
3. Add the ground chocolate and stir until well combined.
4. 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).
5. 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).
6. Remove from the mold and serve.

rocher, milk, milk, weight sugar, cuajada, water

Taken from tastykitchen.com/recipes/desserts/flan-ferrero-rocher/ (may not work)