Creamy Lemon Flan – a delicious recipe with raspberry, butter, digestive biscuits, condensed milk, lemons, cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the jam in a freezer bag and snip off the corner. Grease a 18x19cm flan tin or sandwich tin with butter and line with baking paper. Melt the butter in a pan, then remove from the heat.
2
Put the biscuits in a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter.
3
Press the mixture into the tin to make an even crust. Chill for at least 30 minutes.
4
Put the condensed milk, lemon zest and cream in a bowl. Whisk until just combined, then slowly drizzle in the lemon juice, whisking all the time, until the mixture thickens.
5
Pour the lemon juice into the flan case. Pipe some jam on top, then use a cocktail stick to create a feathered effect.
353
kcal
Calories
32
g
Fat
16
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon raspberry jam, 75 g butter, 150 g digestive biscuits, 397 g condensed milk, and more.
Yes, Creamy Lemon Flan falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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