Flan Ferrero Rocher




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 chocolate and stir until well combined.

In a separate saucepan prepare the caramel, combining the sugar and water and cooking (without stirring) until getting a brown caramel (do not let it burn).

Coat a mold completely with the caramel. Add the cuajada mix and leave it reach room temperature, then place in the fridge for at least 4 hours (better overnight)

Remove from the mold and serve.