Creamy Lemon Flan
- 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
- 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.
raspberry, butter, digestive biscuits, condensed milk, lemons, cream, lemon juice
Taken from www.food.com/recipe/creamy-lemon-flan-477100 (may not work)