Mary Berry’s Flan is made with butter, graham crackers (or digestive biscuits), condensed milk, heavy cream, lemons, and fresh fruit. This delicious lemon flan recipe creates a refreshing and fruity dessert that takes about 4 hours and 15 minutes to prepare and can serve up to 8 people.
This Thomas Flan Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Thomas Flan Ingredients:
For the flan case
- 85g / 6 tbsp butter, melted
- 125g / 4½ oz graham crackers or digestive biscuits, crushed (about 8–10 crackers/biscuits)
For the filling and decoration
- 397g / 14 oz can full-fat condensed milk
- 120ml / ½ cup heavy cream (double cream)
- Zest and juice of 2 lemons
- A selection of fresh fruits, for decoration
How To Make Mary Berry Thomas Flan?
- Line the tin: Line the base and sides of an 8 in (20 cm) loose-bottomed cake tin or springform tin with parchment paper.
- Make the crust: Melt 85g / 6 tbsp butter in a pan over low heat. Remove from heat, add 125g / 4½ oz crushed graham crackers or digestive biscuits, and mix well. Press the mixture into the base and up the sides of the tin. Chill in the fridge.
- Prepare the filling: In a bowl, combine 397g / 14 oz condensed milk, 120ml / ½ cup heavy cream, and the zest and juice of 2 lemons. Beat the mixture until smooth and well combined. Pour the mixture into the chilled flan case, spreading it evenly.
- Chill to set: Place the flan in the fridge for at least 4 hours, or until the filling is fully set.
- Decorate and serve: Once the flan has set, remove it from the tin. Decorate with fresh fruit and sprinkle with additional lemon zest if desired.
Recipe Tips:
- Chill the crust well: Make sure to chill the crust for at least 30 minutes before you add the filling. This helps keep the crust firm and in shape.
- Use fresh lemons: Always use fresh lemon juice and zest for the best taste. Bottled juice doesn’t have the same fresh flavor.
- Beat the filling until thick: When mixing the condensed milk, cream, and lemon juice, beat until the mixture thickens slightly. This helps the filling set right.
- Let the flan set completely: Keep the flan in the fridge for at least 4 hours or until fully set. Don’t rush, or the filling may end up runny.
- Decorate just before serving: Add the fresh fruit right before serving so it doesn’t make the flan soggy.
What To Serve With Thomas Flan?
This creamy Lemon Flan pairs well with fresh berries, whipped cream, vanilla ice cream, or a light fruit salad. It can also be served alongside a citrus sorbet, shortbread cookies, almond biscotti, or mint tea for a refreshing and delicious dessert.
How To Store Leftovers?
- Refrigerate: Let the leftover Lemon Flan cool to room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container, and store it in the fridge for up to 3 days.
- Freeze: Lemon Flan is not recommended for freezing because the texture of the filling can become watery and lose its smoothness after thawing. It’s best to enjoy it fresh or refrigerated.
Mary Berry Thomas Flan Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 363
- Total Fat: 12.9g
- Saturated Fat: 6.8g
- Cholesterol: 39.7mg
- Sodium: 111.6mg
- Total Carbohydrate: 42.5g
- Sugars: 33.6g (from condensed milk and graham crackers)
- Protein: 5.2g
Try More Mary Berry Recipe:
- Mary Berry Rum Truffles
- Mary Berry Tiramisu
- Mary Berry Brandy Snaps
- Mary Berry Raspberry Pavlova
- Mary Berry Chocolate Cappuccino Tart
Mary Berry Thomas Flan
Description
Mary Berry’s Flan is made with butter, graham crackers (or digestive biscuits), condensed milk, heavy cream, lemons, and fresh fruit. This delicious lemon flan recipe creates a refreshing and fruity dessert that takes about 4 hours and 15 minutes to prepare and can serve up to 8 people.
Ingredients
For the flan case
For the filling and decoration
Instructions
- Line the tin: Line the base and sides of an 8 in (20 cm) loose-bottomed cake tin or springform tin with parchment paper.
- Make the crust: Melt 85g / 6 tbsp butter in a pan over low heat. Remove from heat, add 125g / 4½ oz crushed graham crackers or digestive biscuits, and mix well. Press the mixture into the base and up the sides of the tin. Chill in the fridge.
- Prepare the filling: In a bowl, combine 397g / 14 oz condensed milk, 120ml / ½ cup heavy cream, and the zest and juice of 2 lemons. Beat the mixture until smooth and well combined. Pour the mixture into the chilled flan case, spreading it evenly.
- Chill to set: Place the flan in the fridge for at least 4 hours, or until the filling is fully set.
- Decorate and serve: Once the flan has set, remove it from the tin. Decorate with fresh fruit and sprinkle with additional lemon zest if desired.
Notes
- Chill the crust well: Make sure to chill the crust for at least 30 minutes before you add the filling. This helps keep the crust firm and in shape.
- Use fresh lemons: Always use fresh lemon juice and zest for the best taste. Bottled juice doesn’t have the same fresh flavor.
- Beat the filling until thick: When mixing the condensed milk, cream, and lemon juice, beat until the mixture thickens slightly. This helps the filling set right.
- Let the flan set completely: Keep the flan in the fridge for at least 4 hours or until fully set. Don’t rush, or the filling may end up runny.
- Decorate just before serving: Add the fresh fruit right before serving so it doesn’t make the flan soggy.
Mary Berry Thomas Flan