Lemon crunch flan
Serves about six and is the quickest and most gorgeous summer desserts
1 standard packet ginger biscuits - 310g/11oz
About 100g/4oz butter
Zest and juice of 3 large lemons
1 tin of condensed milk 400g/14oz 300ml/10fl oz double cream
Method
1. Melt the butter gently in a pan.
2. Crush the ginger biscuits (don’t use your rolling pin, it’ll put dints in it, a tin of beans is a much better idea) and add to the pan, stirring until all crumbs are coated. You can use oatmeal biscuits if you don’t like ginger, or a combination for more texture.
3. Press into a presentation dish and pop in the fridge to cool.
4. Put the lemon zest and juice into a bowl with the condensed milk and cream and whisk gently. The mixture will thicken as you mix it – stop once this happens and spoon it all onto the base.
5. Decorate with strands of lemon. Redcurrants also look nice, but for this recipe, less is more! Chill for a couple of hours to intensify the flavour of the lemon.
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