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, as it is summer, use strawberries or raspberries. In winter, canned mandarin oranges look very good.
Making time: 10 minutes Chilling time: 4 hours Serves: 6–8
WHAT YOU’LL NEED
For the flan case: 75g butter 8–10 digestive biscuits, crushed (about 125g/4½ oz) For the filling and decoration: 1 x 397g can full-fat condensed milk 150ml (¼ pint) double cream Zest and juice of 2 lemons A selection of fresh fruits, to decorate METHOD 1. Line the base and sides of a 20cm (8in) loose-bottomed cake or springform tin. 2. Melt the butter in a pan over a gentle heat. Remove from the heat and measure in the biscuits.Mix together very well. 3. Turn into the tin and press flat over the base and sides of the tin using a spoon. Leave to chill in the fridge. 4. To make the topping, put the condensed milk, cream and lemon juice into a bowl and beat with an electric whisk until blended. Pour into the flan case and level the top. 5. 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.