By Meg Walker
24th Jun 2018
24th Jun 2018
This flan is named after my elder son and was one of his favourites to make growing up. Serve it with any fruit that is to hand; blueberries are nice or,?if it is summer, use strawberries or raspberries. In winter, canned mandarin oranges look very good.
Thomas’s Flan
Serves 6-8
Ingredients
For the flan case
75g butter
8-10 digestive biscuits, crushed (about 125g)
For the filling and decoration
1 x 397g tin full-fat condensed milk
150ml double cream
zest and juice of 2 lemons
a selection of fresh fruits, to decorate
Method
Line the base and sides of a 20cm loose-bottomed cake or springform tin.
Melt the butter in a pan over a gentle heat. Remove from the heat and measure in the biscuits. Mix together very well.
Turn into the tin and press at over the base and sides of the tin using a spoon. Leave to chill in the fridge.
Meanwhile, to make the topping, measure the condensed milk, cream and lemon juice into a bowl and beat with an electric handheld whisk until well blended. Pour into the flan case and level the top.
Leave to chill in the fridge for at least 4 hours, until set.
When ready to serve, lift out of the tin and decorate with the finely grated lemon zest and fruits of your choice.
Extracted from Fast Cakes by Mary Berry (Headline Home, approx €30). Photography by Georgia Glynn Smith.
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