Cook the Book Fridays – Spiced Speculoos Flan

Spiced Speculoos Flan

I was missing an essential ingredient for this week’s recipe right up until this evening, finally finding speculoos butter at a grocery store on Commercial Drive, a few blocks from my house. I ran home and started making this even before considering what to have for dinner.

Speculoos Butter

Even so, I just managed to taste one of the flans a few minutes ago, after they first cooled to room temperature and then chilled in the refrigerator.

I’ve made and eaten many varieties of speculoos, but this was my first taste of cookie butter. It’s good, but I don’t think I’ll be spreading it on toast or eating it with a spoon. As an ingredient in these flans, though, it’s definitely moreish. I enjoyed it with the 5-Spice Caramel that tops it. The caramel is quite strong on its own, but the flan tempers it beautifully.

There will be more flan tomorrow, to eat and to share. It’s a good start to the weekend.

The flans, cooling.

You can read through everyone’s posts here. And consider joining this community of wonderful cooks and lovely people, as we work our way through David Lebovitz‘ My Paris Kitchen.

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8 thoughts on “Cook the Book Fridays – Spiced Speculoos Flan

    1. I know – I can’t believe I hadn’t tried cookie butter, either! I think it’s because I’m more of a savoury toast person. I’m looking forward to trying it as an ingredient in other recipes now.

  1. That is so perfectly round and looks delicious with the dollop of whipped cream. I had not heard of cookie butter either and found it quite interesting. Now I have to figure out what else to do with it, cause I don’t think I will be spreading it on toast.

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