Creamy Lemon Flan - cooking recipe

Ingredients

1 tablespoon raspberry jam
75 g butter
150 g digestive biscuits
397 g condensed milk
3 lemons
150 ml double cream
100 ml lemon juice

Preparation

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.
Put the biscuits in a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter.
Press the mixture into the tin to make an even crust. Chill for at least 30 minutes.
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.
Pour the lemon juice into the flan case. Pipe some jam on top, then use a cocktail stick to create a feathered effect.