[guide.chat] chilled lemon flan

From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
To: "Ms Angela Andrassy" <angela.andrassy@xxxxxxxxxxxxxx>, "Alison Anthony Alison Anthony" <ali.anthony@xxxxxxxxxxxxxxxx>, "vi cooking vi cooking" <vi_cooking@xxxxxxxxxxxxxxxxx>, "guide chat guide chat dolphin" <guide.chat@xxxxxxxxxxxxx>, "Mr Alan Thorpe" <info@xxxxxxxxxxxxx>, "Ms Julie Vaughan" <julie.vaughan1@xxxxxxxxxxxxxxx>
Date: Thu, 3 Jan 2013 22:19:48 -0000

Chilled Lemon Flan

From The Hamlyn All Colour Cook Book by Mary Berry, Ann Body and Audrey Ellis 
originally published in 1970

Serves 4

Preparation Time: 15 minutes
Cooking Time: 8 minutes
Oven Setting: 160 degrees Celsius/310 degrees Fahrenheit/gas mark 2.

Ingredients:

For The Flan case:
100 G or 4 oz of digestive biscuits
50 G or 2 oz of butter
1 level tablespoon of castor sugar

For The Filling:
a quarter of a pint of double cream
150 ml can of condensed milk
2 large lemons, juiced and grated rinds

For The Topping:
Lightly whipped double cream
fresh or crystallised lemon slices

METHOD:

Crush the digestive biscuits with a rolling pin.  Melt the butter in a pan, add 
sugar then blend in the biscuit crumbs.  Mix well.  Turn the mixture into a 7 
inch pie plate or flan dish and press into shape round the base and sides of 
plate, with the back of a spoon.  Bake in a preheated low oven for 8 minutes.  
Remove from the oven and leave to cool.  Do not turn the flan case out of dish 
as it will crumble to bits at this stage.

Mix together cream, condensed milk and the finely grated lemon rind.  Slowly 
beat in the lemon juice.  Pour the mixture into the flan case and chill for 
several hours until it is firm.

Just before serving decorate the flan with a whirl of lightly whipped cream and 
the lemon slices.

Quick Tip.

When crushing biscuits with a rolling pin, lie a clean tea towel on the table 
and put the biscuits between greaseproof paper on the tea towel and fold them 
over.  Apply pressure with the rolling pin.  In other words, hit the bundle of 
tea towel and greaseproof paper with the rolling pin.  The tea towel will 
remain clean.  Continue to hit the biscuits and crush them until they are all 
completely crumbs.

[guide.chat] chilled lemon flan

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