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Lemon Crunch Flan


Ingredients

  • 175g (6 oz) Digestive biscuit, crushed (14 Biscuits)
  • 75g (3 oz) Butter
  • 150ml (1/4 pint) Double cream
  • Small can condensed milk
  • Finely grated rind of one lemon
  • 6 x 15ml spoons/tablespoons lemon juice
  • To finish, 2 digestive biscuits, crushed
    • Instructions
    1. Melt butter and stir into the crushed biscuits in a bowl. Mix well.
    2. Press into a 20cm (8in) foil tray/tin. Leave to cool in a refrigirator for 10 mins
    3. In separate bowl whip cream and stir in the condensed milk, lemon rind and juice until firm.
    4. Put on top of biscuit base
    5. Leave in fridge till set
    6. Decorate with biscuit crumbs in a lattice

    Makes - 6/8 portions

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