Creamy Lemon Flan

Creamy lemon flan

Ready In:
40mins
Serves:
Units:

ingredients

  • 1 tablespoon raspberry jam
  • 75 g butter
  • 150 g digestive biscuits
  • 397 g condensed milk
  • 3 lemons
  • 150 ml double cream
  • 100 ml lemon juice

directions

  • Put the jam in a freezer bag and snip off the corner. Grease a 18x19cm flan tin or sandwich tin with butter and line with baking paper. Melt the butter in a pan, then remove from the heat.
  • Put the biscuits in a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter.
  • Press the mixture into the tin to make an even crust. Chill for at least 30 minutes.
  • Put the condensed milk, lemon zest and cream in a bowl. Whisk until just combined, then slowly drizzle in the lemon juice, whisking all the time, until the mixture thickens.
  • Pour the lemon juice into the flan case. Pipe some jam on top, then use a cocktail stick to create a feathered effect.
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RECIPE MADE WITH LOVE BY

@hectorthebat
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@hectorthebat
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"Creamy lemon flan"
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  1. hectorthebat
    Creamy lemon flan
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