Thomas’ flan

Belfast Telegraph - Weekend - - FOOD -

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


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.

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