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When two pastry classics come together, there is a delicious delight: speculum and caramel flan. This dessert is a reinterpretation of the traditional pancake with a bottom of crispy speculation keks and a thin layer of golden caramel. The result? An explosion of textures and aromas that will delight young and old alike. If you love simple but refined sweets, this recipe is just right for you!
The choice of the speculum as a basis is not insignificant. These legendary Belgian biscuits with a hint of cinnamon and spices give an irresistible aromatic depth. Combined with the softness of the flan and the delicacy of the caramel, they transform a classic dessert into a true sensory experience. This recipe is ideal for a family meal, a snack with friends or as a festive dessert.
The great thing about this flap is that it can be prepared in advance. This makes it a practical option for meals where you want to make a impression without standing in the kitchen for hours. With a little planning, you can serve a refined dessert once your guests have taken hold. The melting texture of the flan, combined with the subtle crisps of the biscuits, promises perfect harmony with every bite.
To prepare this recipe successfully, you do not need to be an experienced confectioner. The steps are simple, but require a little patience so that the flap in the fridge can cool properly and become firm. Whether you are a beginner in the kitchen or an expert in baking, speculum and caramel flane quickly become an integral part of your repertoire of homemade desserts.
Finally, let this base inspire you to your own variations! Why not try to add an additional pinch of cinnamon or replace the speculation cookies with biscuits with other flavors? Whatever your version looks like, one thing is certain: This flap is an invitation to enjoy and to share excessively!
Ingredients (for 6–8 people)
For the floor:
150 g Speculativekekse (or whole grain cookies as a neutral variant)
80 g melted butter
For the flash:
1 liter whole milk
4 eggs
150 g sugar
1 tablespoon vanilla extract
For the caramel:
150 g sugar
30 ml of water
Detailed instructions
see continuation on the next page
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