Flan at the Speculoos and Caramel: A Delicious Gourmet Fusion

Detailed instructions
Preparation of the biscuitée base:
Reduce the powdered biscuits: Use a blender or crush them with a baking roller.
Add the melted butter and mix until a homogeneous paste is obtained.
Spread the dough at the bottom of a hinged mold (20-23 cm) and press firmly to form a compact base.
Pre-cook in the oven: Cook at 180oC for 10 minutes, then allow to cool.
Preparation of caramel:
In a saucepan, mix the sugar and water.
Heat over medium heat, without stirring, until a gold caramel is obtained.
Pour the caramel immediately onto the biscuity base, spreading it slightly by tilting the mould.
Preparation of the blank:

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