This speculoos flan is creamy, fragrant, and easy to prepare, with the warm caramelized flavor of speculoos biscuits.
The smooth custard pairs beautifully with the biscuit base, making it a simple make-ahead dessert that slices neatly when well chilled.
Place the 80 g sugar and water in a small saucepan. Heat without stirring until the caramel turns amber, then immediately pour it into the bottom of a 20 cm round mold.
Crush the speculoos biscuits into fine crumbs. Scatter them over the warm caramel and press gently with the back of a spoon to create an even base.
In a bowl, whisk the eggs with the 100 g sugar and vanilla extract. Add the whole milk gradually, mixing gently to avoid too much foam.
Pour the custard into the mold over the biscuit base. Place the mold in a larger baking dish filled with hot water and bake in a water bath at 160°C for 45 to 50 minutes.
The center should still have a slight wobble. Let it cool at room temperature, then refrigerate for at least 4 hours before unmolding.
For clean slices, prepare the flan the day before. Run a thin knife around the mold before turning it onto a plate. Add the whole speculoos biscuits just before serving so they stay crisp.
Yes, but whole milk gives a creamier, softer texture. Semi-skimmed milk will make the flan a little lighter.
It keeps for up to 2 days in the refrigerator, covered well. Add the decoration only when serving.
Creamy, aromatic, and easy to make, this speculoos flan is a comforting dessert with a lovely biscuit flavor. The key is to chill it well before serving.