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Creamy Lemon Flan

Ingredients

175g digestive biscuits
75g butter
200g can condensed sweetened milk, chilled
zest of 1 lemon, finely grated
5 tblsp lemon juice
150ml double cream
grated orange zest to decorate


112

Grease the base of a 20cm loose bottomed tin with a little butter.

2

Melt the butter gently in a small saucepan.

3

Put the biscuits into a clean plastic bag and crush them with a rolling pin.

4

Pour the crumbs into a large bowl and add the melted butter. Mix together.

5

Press the mixture into the base of the cake tin and approx 2cm up the sides of the tin.

6

Chill in the fridge for 15 minutes.

7

Place the condenced milk, lemon zest and lemon juice into a large bowl and whisk together.

8

Set aside for 10 minutes to thicken.

9

Whip the cream until it forms soft peaks then fold into the lemon mixture.

10

Pour over the biscuit base and chill for 40 minutes.

11

Decorate with the grated orange rind.

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