Orange Crunch Flan Recipe

200 g/7 oz/1 small packet of digestive biscuits (graham crackers), crushed

75 g/3 oz unsalted (sweet) butter, melted
5 ml/1 tsp mixed (apple-pie) spice

15 ml/1 tbsp powdered gelatine
Finely grated rind and juice of 1 large orange
10 ml/2 tsp lemon juice
2 eggs, separated
75 g/3 oz caster (superfine) sugar

300 ml whipping cream

Crystallized (candied) orange slices and
Angelica leaves, to decorate

Method:

Mix the crushed biscuits into the butter and stir in the spice. Press into the base and sides of a 20 cm/8 in flan dish (pie pan). Sprinkle the gelatine over the orange rind and juice and the lemon juice in a small bowl and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatine is completely dissolved.

Meanwhile, beat together the egg yolks and caster sugar until thick and pale. Stir in the gelatine mixture. Whisk the egg whites until stiff. In a separate bowl, whip the cream until peaking. Fold half the cream, then all the egg whites into the orange mixture with a metal spoon. Turn into the flan case (pie shell) and chill until set. Decorate with the remaining whipped cream, crystallized orange slices and angelica leaves.