Make sure you scoop some of the caramel onto the flan once you plate it. The flan itself is a teeny tiny bit savory, from the cookie butter, and needs that extra touch of sweetness.
Preheat the oven to 325 degrees. Make sure you have a rack in the center of your oven.
To make the custard for the flan, combine the eggs, sweetened condensed milk, heavy cream, whole milk, vanilla bean paste and Biscoff Cookie Butter to a food processor. Blend for no more than 30 seconds to avoid any unnecessary air bubbles. Set aside while you make the caramel.
In a small sauce pan, bring the sugar and water up to a simmer over medium high heat. Give it one good whisk in the beginning of the cooking process. Please, for the love of God, do not walk away from the stove at any point while making caramel. It can sense weakness.
While the caramel bubbles away, you can use a wet pastry brush to wipe away any of the sugar that sticks to the side of the sauce pan. Continue to cook until it turns golden yellow, we are not going for any brown color.
Place your cake pan into the roasting pan. Pour the caramel into the 9-inch cake pan. Using a small strainer, pour the custard into the cake pan on top of the caramel. Fill the roasting pan with boiling water about halfway up the sides of the cake pan. Cover the entire roasting pan with foil. Bake for one hour. At the one hour mark, if your flan is still “rippling”, continue to bake in ten minute increments, checking after each increment has passed.
Remove the flan from the oven. Cover with more aluminum foil. Place onto your serving dish and chill in the fridge for three hours, if not, overnight. Using a thin, flexible knife, cut around the edges of the flan to free it from the cake pan. Place your serving dish on top and then flip it over. Slice, plate with more caramel, and enjoy!
