In a pan, melt the sugar over medium heat until it turns golden brown.

Quickly pour the caramel into a round or rectangular flan mold, covering the bottom evenly. Let it cool slightly.

Make the flan mixture:

In a blender, combine eggs, sweetened condensed milk, evaporated milk, and 6 Ferrero Rocher chocolates.

Blend until smooth and homogeneous.

Assemble:

Pour the blended mixture over the cooled caramel in the mold.

Bake in a water bath:

Place the mold in a larger baking dish with hot water (about halfway up the sides of the flan mold).

Bake at 180°C (350°F) for approximately 60 minutes, or until a toothpick inserted comes out clean.

Cool and refrigerate:

Allow the flan to cool to room temperature, then refrigerate for at least 4 hours.

Serve: