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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. put the biscuits in a large freezer bag and crush to a fine crumb using a rolling pin. | 2. melt butter on low heat in a pan. | 3. tip biscuit crumbs into pan of melted butter. | 4. cook on a low heat stirring with a wooden spoon until the crumbs are slightly darker (not burnt). | 5. press biscuit crumbs into a 17cm flan tin with removable base and chill. | 6. zest rind of lemons. | 7. squeeze the juice of the lemons removing any pips. | 8. take a large mixing bowl and pour into it the condensed milk and cream. | 9. mix together. | 10. add the zest and juice of the lemons and slowly whisk by hand. | 11. the cream will start to thicken as a result of adding the lemon juice, if it does not, simply add one more lemon. | 12. pour into chilled base. | 13. put in fridge for 1 hour. | 14. to serve push the flan base underneath and slide flan onto a plate. | 15. decorate with lemon zest and flaked chocolate and serve with cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
digestive biscuit	250	g		222.5	0.0	49.5	1.25
butter	125			10687.5	491.0625	333.9375	900.0
milk	397	g	condensed	913.1	21.9938	9.0913	94.6448
heavy cream	170			69360.0	558.96	579.36	7360.32
lemon	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.