Ilse Castrejón

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Ilse Castrejón

Flan of Ferrero

Name: Flan of Ferrero
Prep time: 320 min
Cook time: 320 min
Yield: 14
Cuisine: Internacional
Ingredients: 3/4 cups refined sugar, for the candy; 4 cups evaporated milk, for flan; 1 tablespoon liquid vanilla, for flan; 3/4 cups Hazelnut cream, for flan; 15 chocolates, Ferrero, for the flan; 4 eggs; 6 egg yolks; 1 cup sugar; 1 cup whipped cream; 1/2 cups chocolate, melted; to taste chocolate, Ferrero, to decorate

2h 20 mins

Half

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Ilse Castrejón

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In Mexico there are many varieties of flans, but if you want to give a totally special turn to your preparation, prepare this soft and rich flan with hazelnut flavor that will sweeten the day in an incredible way. It is creamy and delicious.

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Ingredients

14 portions

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Preparation

Preheat the oven to 180 ° C.

For the Caramel, heat a pan over low heat with the sugar, until an amber caramel forms. Pour into a flan mold covering the entire surface. Reserve.

For the flan, liquefy the evaporated milk with the vanilla, the hazelnut cream and the chocolates until obtaining a homogeneous mixture. Reserve.

In a bowl beat the eggs with the yolks and sugar until they change color.

Add the blender mixture to a pot and heat over low heat until it is reduced by a quarter, remove from heat and temper the mixture of the eggs with the milk, and slowly return the preparation of the eggs to the pot, cook until thickened over low heat, taking care that the egg is not cooked.

Add the previous preparation to the mold on the caramel, cover very well with aluminum foil, bake in a bain-marie for 2 ½ hours. Remove from the oven, cool and refrigerate at least 2 hours. Desmolda.

Mix the cream with the melted chocolate and place in a pastry bag with curly duya.

Decorate the flan with cream rosettes and chocolates. It serves.