Creamy Lemon Flan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon raspberry jam
  • 75
  • 150
    g digestive biscuits
  • 397
    g condensed milk
  • 150
    ml double cream
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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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