Flan spéculoos x Juchamalo (recette complète) 😍

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Combine T55 flour, brown sugar, almond powder, speculoos spice, and unsalted butter in a mixing bowl.

Mix the dry ingredients and butter until the texture resembles sand (sablage technique).

Add the egg and mix gently to avoid developing gluten.

Form the dough into a ball and refrigerate.

Roll out the dough between two sheets of parchment paper to a thickness of 3mm using spacers.

Cut strips of dough for the sides and a circle for the bottom of the flan dish.

Place the strips around the edges of the flan dish and press them together, then trim excess.

Prepare the speculoos filling and place it in the center of the dough circle, then freeze it.

In a separate bowl, whisk together the whole egg, egg yolk, and sugar.

Add cornstarch and mix again.

Heat whole milk until it reaches a simmer, then pour it into the egg mixture while whisking continuously.

Return the mixture to the heat and cook until it thickens, stirring constantly.

Watch for the foam to disappear as an indicator that it’s thickening.

Once thickened, remove from heat and stir in the speculoos filling.

Add heavy cream to cool down the mixture before pouring it into the prepared crust.

Smooth the top before baking.

Bake until the top is puffed and golden, indicating it is done.

Let the flan cool for 1-2 hours before removing it from the mold.

Chill in the refrigerator for 1-2 hours before serving.

Decorate with additional speculoos filling and crushed speculoos cookies before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens