1 Preheat the oven to 285°F (140 °C).
2 Heat the milk and cream.
3 Crumble the speculoos into a bowl.
4 Remove from heat as soon as it starts to boil.
5 Add the speculoos.
6 In a bowl, mix the egg yolks and sugar with a whisk.
7 Add the mixture to the speculoos and mix again.
8 Pour into ramekins.
9 Place them in a baking dish and fill it three quarters with hot water.
10 Bake your speculoos creams for 30 minutes.
11 Remove the ramekins from the bain-marie and let them cool.
12 Refrigerate for at least half a day.
13 Serve with speculoos.
The classic trap: whisk the yolks too hard and you end up with a grainy cream. Whisk just enough to lighten the mixture, 2 minutes max. And respect the 30 minutes in the oven: not a minute more, or the cream will crack as it cools. That's what separates a good cream from a failed one.
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