Preheat oven to 350°F (175°C).
In a saucepan over medium heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9-inch round baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a blender, combine eggs, condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
Pour egg mixture into the baking dish. Place Ferrero Rocher chocolates evenly into the mixture.
Cover with aluminum foil and place the dish in a larger baking pan. Pour hot water into the larger pan to a depth of about two inches.
Bake for 60 minutes, or until the center is just set. Remove from oven and let cool. Once cool, refrigerate for at least 4 hours.
To serve, carefully invert on a serving plate and garnish with chocolate shavings.
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