Chilled Lemon Flan Recipe |
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You will need..... For the flan case: 4 oz. digestive biscuits 2 oz. butter 1 level teaspoon castor sugar
For the filling :
Preparation Time 1/4 pint double
cream
15 minutes 6
oz. can condensed milk
2 large lemons
Cooking Time For
the topping :
8 minutes
lightly whipped double cream
fresh
or crystallized lemon slices
Oven setting
310ºF; Gas Mark 2
Crush digestive biscuits with a rolling pin. Melt butter in a pan, add
sugar then blend in biscuit crumbs. Mix well. Turn mixture into 7 inch pie
plate or flan dish and press into shape round base and sides of plate,
with the back of a spoon. Bake in a slow oven for 8 minutes. Remove from
the oven and leave to cool. Do not turn the flan case out of dish as it
will crumble.
Mix together cream, condensed milk and finely grated lemon rind. Slowly
beat in lemon juice. Pour mixture into the flan case and chill for several
hours until firm.
Just before serving decorate the flan with a whirl if lightly whipped
cream and the lemon slices. Serves 4
Quick Tip
When
crushing biscuits with a rolling pin, lie a clean tea towel on the
table and put the biscuits between greaseproof paper on the tea towel
and fold over. Apply pressure with the rolling pin. The tea towel will
remain clean.
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