Ingredients :

• Speculoos — Lotus Biscoff is the gold standard—avoid low-end copies that have less aromatic depth. To crush them, a freezer bag and a rolling pin do the trick perfectly; no need to bring out the blender.
• Whole milk — No semi-skimmed here. The fat in whole milk is what gives it that creamy mouthfeel you never get with low-fat milk. It’s truly the difference between a good flan and a failed one.
• Eggs — Take them out of the fridge thirty minutes before starting. Room temperature eggs incorporate better into the hot milk without risking premature coagulation—this detail changes the final texture.
• Brown sugar — White works too, but brown sugar brings a slight molasses note that pairs perfectly with the speculoos spices. Light brown sugar or dark brown sugar, in that order of preference.