Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F) and prepare a kettle of boiling water for the water bath.
- Crush the speculoos cookies into fine crumbs and mix with the liquid caramel to form a paste. Press this mixture into the bottom of a flan mold.
- Heat the milk in a saucepan and infuse with the vanilla bean pod and seeds until small bubbles form, then remove from heat.
- In a large mixing bowl, whisk the eggs and sugar together until pale, smooth, and thick.
- Slowly pour the warm milk into the egg mixture while whisking constantly to avoid scrambling the eggs.
- Pour the custard mixture over the cookie layer in the mold using a spoon to prevent disruption of the crust.
- Place the filled mold in a larger baking dish and fill with hot water until it reaches halfway up the sides of the flan mold. Bake for 40-45 minutes until set with a gentle jiggle in the center.
- Allow the flan to cool completely on the counter before covering and refrigerating for at least 2 hours (overnight is ideal).
- To serve, run a knife around the edge, invert onto a serving plate, and drizzle with additional caramel.
Nutrition
Calories: 230kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 80mgPotassium: 250mgFiber: 1gSugar: 15gVitamin A: 8IUCalcium: 15mgIron: 4mg
Notes
For a smoother flan, strain the custard mixture before pouring it into the mold. You can substitute gingersnap cookies for the speculoos if needed. Leftover flan can be stored tightly covered in the refrigerator for up to a week; the crust will soften over time, creating a delightful texture. To enhance flavor, consider adding a tablespoon of speculoos cookie butter to the milk. Plan to make this dessert a day in advance for the best flavor and texture.
Tried this recipe?Let us know how it was!