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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
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Grease the base of a 20cm loose bottomed tin with a little butter. |
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Melt the butter gently in a small saucepan. |
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Put the biscuits into a clean plastic bag and crush them with a rolling pin. |
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Pour the crumbs into a large bowl and add the melted butter. Mix together. |
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Press the mixture into the base of the cake tin and approx 2cm up the sides of the tin. |
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Chill in the fridge for 15 minutes. |
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Place the condenced milk, lemon zest and lemon juice into a large bowl and whisk together. |
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Set aside for 10 minutes to thicken. |
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Whip the cream until it forms soft peaks then fold into the lemon mixture. |
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Pour over the biscuit base and chill for 40 minutes. |
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Decorate with the grated orange rind. |
