Make It
Step 1
Preheat oven to 350° F.
Step 2
Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 12 small (6-ounce) custard cups; quickly swirl around bottoms to coat.
Step 3
Place evaporated milk, sweetened condensed milk and hazelnut spread in blender; cover. Blend for 30 seconds or until fully combined. Add eggs; blend until combined. Pour into prepared cups. Place cups in large roasting pan; fill roasting pan with hot water to about 1-inch depth. Cover roasting pan with foil. Carefully place in oven.
Step 4
Bake for 40 to 45 minutes or until knife tip inserted near center comes out clean. Remove flans from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
Step 5
To serve, run a small knife around edge of cups. Invert onto serving plate or individual dishes. Garnish with chopped hazelnuts, if desired.
