ADVERTISEMENT
To succeed in this recipe, you don’t need to be a seasoned pastry chef. The steps are simple, although it requires a little patience to let the blank cool and take correctly in the refrigerator. Whether you are a novice in cooking or an expert in pastry, the speculoos and caramel flan is quickly becoming a must in your home-made dessert repertoire.
Finally, let yourself be inspired by this base to create your own variants. Why not try adding an additional pinch of cinnamon or replacing the speculoos with other aromatised biscuits? Whatever your version, one thing is certain: this blank is an invitation to greed, to share without moderation.
Ingredients (per 6 to 8 persons)
For the basis:
150 g speculoos biscuits (or digestive biscuits for a neutral option)
80 g melted butter
For the blank:
1 litre of whole milk
4 eggs
150 g sugar
1 tablespoon of vanilla extract
For caramel:
150 g sugar
30 ml water
Detailed instructions
To keep reading, scroll down and click Next.
ADVERTISEMENT
