An amazing pud that’s as clever as it’s delicious – the meringue insulates the ice cream, keeping it from melting and baking it in a hot oven seals the surface.
- 500ml strawberry ice cream, shaped into a block
- 200g flan case
- 1 quantity meringue mixture
Preheat the oven to 230ºC/450ºF/gas 8.
Put the ice cream on top of the flan and cut around the edge, leaving a 5cm border.
Put the flan on a baking sheet and spread the meringue over the ice cream, leaving no gaps.
Bake immediately for 3 to 4 mins until golden brown. Serve at once.