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• Flemish flan:
• 'Vlaamse Vlaai'
• biscoff / gingerbread pie

INGREDIENTS:

1. 50gr granulated sugar
2. 150gr dark brown sugar
3. 250gr biscoff cookies, broken into pieces.
4. 375gr gingerbread, broken into pieces.
5. 1 liter whole milk
6. 1 tablespoon vanilla sugar
7. 150gr candy syrup

• Put the milk into a large cooking pot.
• Set on medium high fire to bring to boiling point.
• DO NOT LET IT COOK!
• In the meantime add all the other ingredients to the milk and mix it all together.
• DO NOT LET IT COOK!
• Remove from heat and MIX everything with a blender.
• Add mixture to your baking tray.
• Set in a pre-heated oven on 180°C for about 15 to 20 minutes.
• Baking time depends on how hot your mixture was when you added it into the tray.

Let it cool down before eating! - Best served cooled.

TOOLS NEEDED:

1. Mixer (blender)
2. Large cooking pot
3. Oven pre-heated at 180°C
4. Greased spring form / baking tray , 22-24cm

TIPS & TRICKS:

1. Made with regional products from Belgium.
2. Did you know that sugar candy used to be a luxury product that was only for sale at the pharmacist? Today, this sweet delicacy and its by-products such as candy cassonade and candy syrup are a sought-after seasoning for pancakes, gingerbread or even beer.