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.

13 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.

  2. YUM! I enjoyed the flavors of this immensely, even if the texture wasn’t my gig. I really liked the cookie butter (I got the Biscoff brand one this time instead of the Trader Joe’s one I’ve had in the past) and spread it on apples. It’s really sweet, though, so I can’t have much of it. I actually wish I liked this recipe more because it was SO easy to make. Nice to see you here, teresa!

    1. It’s a bit sweet for me, too, right out of the jar.

      I wish I could participate a bit more and post more on my blog, but it’s been busy. 😦

  3. I don’t know which is more impressive (and, looks more delicious), that big, beautiful blog of whipped cream or the flan itself. Cannot wait until I get home (next week) to get this dessert made. Glad that everyone says it’s easy. You’re looks fabulous, dahling.

  4. The flans look great. I’m more of a savory toast person too, wouldn’t spread cookie butter on bread, but it is good swirled into bar cookies! Or for making more flan!

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