Warm the milk (5 dl) to lukewarm. Beat the eggs (2) with 2
tablespoons patisserie flour. Crumble the spiced biscuit
150gr), the rusks (1 pack) and the gingerbread (250 gr) and
mix with the milk.
Add the candy syrup (12 cl), a generous scoop of pear syrup
(3 spoons) to the mixture. Mix again and add cinnamon,
nutmeg and vanilla sugar. You can add a little bit of 4 spices
powder for extra flavor, but you do not really have to.
East Flemish flan
milk (5 dl)
round rusk (1 pack)
spiced Bisquit (150 gr)
Gingerbread (250 gr)
candy syrup (12 cl)
pear syrup (3 spoons)
There are different variants of this recipe. Just about
every grandmother has her own special recipe in her
legacy. But there are also differences between regions.
The Aalst pies are made with mastellen (sweet biscuits),
pies from Lokeren contain macarons and sukade ... and
there is even more variation outside East Flanders. But
then it often concerns products that only have the name
in common, such as the Lierse vlaaikes (little pies from
Lier), and the Limburg pies.
Now put the immersion blender into the preparation. Mix to a
homogeneous mass. Butter an terracotta tart mold, sprinkle
with patisserie flour and fill with the substance.
Place in a preheated oven at 200°C for 40 minutes. Let cool
down overnight.
On photo: the slices of flan are served here with vanilla sauce,
whipped cream and seasonal fruit.