Ferrero Rocher Flan with Caramel Sauce
Flan is a creamy caramel custard that's extremely popular in Spain. This recipe adds Ferrero Rocher chocolates and Nutella for an even richer, sweeter flavor.
Equipment
- Large cutting board
- Parchment paper
- Saucepan
- 5-inch half sphere silicone mold
- Blender or food processor
- Casserole Dish
Ingredients
- 10 oz white chocolate, chopped & tempered
- 1 tbsp red food coloring
- 1 tbsp yellow food coloring
- 1 spray gold food color spray
- 1/3 cup sugar
- 1 tbsp water
- 1 tbsp chopped hazelnuts
- 5 Ferrero Rocher chocolates
- 3 tbsp sugar
- 1/4 cup Nutella
- 2 egg yolks
- 1 cup sweetened condensed milk
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Crumple up a piece of parchment paper, then flatten it out on top of a large cutting board. Temper the white chocolate and stir in some yellow and red food coloring to give it a light orange color. Pour the tempered orange chocolate onto the parchment paper in the shape of a large circle. Transfer the orange chocolate to the refrigerator and let it cool for about 2 hours. Once it has solidified, place it on the cutting board and peel off the parchment paper. Spray gold food color spray onto the white chocolate platter.
- Heat the sugar and water in a saucepan and bring the mixture to a boil. Continue cooking the caramel over medium heat until it turns a golden color, then remove it from the heat and let it cool briefly. Pour the caramel sauce into a 5-inch half sphere silicone mold and move it around so that it coats the surface of the mold. Place the chopped hazelnuts in the center, transfer the silicone mold to the refrigerator, and let it chill for about 2 hours.
- Preheat the oven to 325°F. Place all of the ingredients in a blender or food processor and blend everything together on the highest setting until the mixture becomes smooth. Pour the mixture into a saucepan and heat it up to 160°F, stirring continuously. Once the mixture has heated up, remove it from the heat and let it cool down slightly, then pour it into the silicone mold on top of the chilled caramel sauce.
- Cover the silicone mold with aluminum foil and place it in a casserole dish. Fill the casserole dish with hot water to make a water bath for the flan. Transfer the casserole dish to the oven and bake the Ferrero Rocher flan at 325°F for 1 hour.
- Once it has baked, flip the silicone mold over onto the golden white chocolate platter and watch the caramel sauce and nuts drip down onto the flan!
