Chocolate Hazelnut Flans

Preheat oven to 350° F.

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.

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.

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.

To serve, run a small knife around edge of cups. Invert onto serving plate or individual dishes. Garnish with chopped hazelnuts, if desired.