Creamy Lemon Flan

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 put the biscuits in a freezer bag and crush with a rolling pin until you get fine crumbs. mix with the melted butter.
• 3 press the mixture into the tin to make an even crust. chill for at least 30 minutes.
• 4 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.
• 5 pour the lemon juice into the flan case. pipe some jam on top, then use a cocktail stick to create a feathered effect.