The basic recipe is a Delia Smith one but I have changed it slightly and also added some alterntives at the end to make it a bit different.
Dessert
Serves: 8 (or 6 if you're greedy like me!!)
Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Ingredients
For the base:
3.5 oz (95g) butter
8oz (175g) digestive biscuits
Filling:
1 level tablespoon grated lime zest (3 limes)
5fl oz (150ml) lime juice (4-5 large limes)
3 large egg yolks
14 oz (400g) condensed milk
Method:
1. Place the butter in a pan over the lowest heat to melt
2. Then crush the digestive biscuits. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure.
3. Empty the contents of the bag into a bowl and add the melted butter and mix well.
4. Place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin.
5. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown.
6. Place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened.
7. Add the condensed milk and whisk for another 4 minutes.
8. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the
baked crust and return it to the oven for another 20 minutes, or until it feels just set when you lightly press the centre with your little finger.
9. Remove it from the oven and, when it's completely cold, cover it with clingfilm and chill until needed. Serve cut in slices with crème fraîche and a twist of lime for decoration. Also yummy with ice cream!
1. Instead of digestives, use your favourite biscuits for the base. I often use ginger nut with chocolate digestive
2. Use lemons instead of limes
3. Add another fruit to the lemon or lime filling such as passion fruit, mango, raspberries or strawberries
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