River Wissey Lovell Fuller

Thomas's Flan

August 2006

Another delicious summer dish for your delight


Flan case:

2 oz butter or margarine

1 level tablespoon sugar

8 digestive biscuits, crushed


6 oz can condensed milk

1/4 pint double cream

Juice of 2 lemons

Halved grapes to decorate


1. Melt the butter or margarine in a saucepan, remove from the heat and stir in the sugar and crushed biscuits. Mix well.

2. Press the mixture over the base and sides of a 7 inch (17.5 cm) flan ring or loose-bottomed flan tin. Spread evenly using a metal tablespoon.

3. Put the condensed milk, cream and lemon juice in a bowl and whisk the mixture together until well blended. Pour into the flan case.

4. Chill for at least 4 hours in the refrigerator.

5. Before serving, remove the flan ring and decorate with halved grapes.

The Village Kitchen

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