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. Now put the hand mixer 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. 

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.
cinnamon nutmeg 4 spices powder vanilla sugar eggs (2) patisserie flour (2 tablespoons)
On photo: the slices of flan are served here with vanilla sauce, whipped cream and seasonal fruit.
A Recipe Guide For The Amateur Chef Belgian Cuisine

East Flemish Flan  

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. Now put the hand mixer 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. 
milk (5 dl) round rusk (1 pack) spiced Bisquit (150 gr) Gingerbread (250 gr) candy syrup (12 cl) pear syrup (3 spoons)
cinnamon nutmeg 4 spices powder vanilla sugar eggs (2) patisserie flour (2 tablespoons)
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.
a recipe guide for the amateur chef Belgian Cuisine
On photo: the slices of flan are served here with vanilla sauce, whipped cream and seasonal fruit.