This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is another classic bistro dish with a twist. This week we made a flan (crème caramel) flavoured with Speculoos Spread (Cookie Butter).
Now I don’t find crème caramel that challenging (it’s one of those magic dishes that looks a lot more challenging to make than it actually is!) but this is really simple. You don’t even need to heat up the milk – it’s literally a case of making the caramel to coat the bottom of the ramekins, then make the custard by whisking the milk, speculoos spread, sugar and eggs together. Then you pour over the custard , place the ramekins in a water bath, cover and bake. So simple.
My custard “leaked” into the caramel (not sure if that’s because I served it the day after I made it?) so it wasn’t the prettiest but it sure did taste good. I love Speculoos spread so this was a good recipe to try but if I’m being honest, I really love plain crème caramel… I guess I am a purist like that!
Get the recipe for David Lebovitz’s Spiced Speculoos Flan on page 256 My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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