By Mike Thayer
This recipe was inspired by ex-wife #2. We were married for 20 years, about eight years too long. We met in Turkey when I was in the Air Force and got married after I came back stateside. My pet name for her was Hanim, which loosely translated from Turkish to English means ‘lady, wife.’ I don’t have much good to say about this woman other than I’m glad she’s the mother of my three boys. She got what she wanted from me, children, but not long after our twins were born she pretty much checked out from the husband/wife relationship. Her interest in me changed from being partners in life, to what I could do for her and the boys strictly as a provider. Hanim enjoys desserts to include flan, I chose the lemon variety (post-divorce) because it can be sweet, but also quite tart. Indeed. True to her, I violated a few other of Mike’s Rules for Relationships through our 20 years of marriage, but so did she.
Ingredients:
- 1 packet of digestive biscuits, rough crumble (use a food processor, or go old school with a zip lock bag and a rolling pin).
- 2 Tablespoons granulated sugar (combine w/biscuits when crumbling)
- 1 stick of unsalted butter
- 1 cup heavy cream
- 1 can of sweetened condensed milk
- 2 large lemons or 3 medium, juiced and zested
- blackberries for garnish
Directions:
Preheat the oven to 350 degrees. Place the crumbled biscuit and sugar mixture in a 9 inch pie plate, (one of those disposable aluminum pans will do) set aside. Melt the butter in a small sauce pan and once melted, pour over the bread crumbs. Mix, then press the butter and biscuit mixture on the base and up the sides of the pie plate. Bake at 350 degrees for about 10-15 minutes. Using an electric mixer, combine the cream, condensed milk and the zest from the lemons. Slowly add in the lemon juice, mixing to incorporate and until the mixture stars to thicken. Pour into the pie plate, cover and chill for four hours or until set. Garnish with blackberries around the edge just before serving.
$pend Wisely My Friends…
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If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike
Chilly Hanim Lemon Flan – Bachelor on the Cheap
By Mike Thayer
This recipe was inspired by ex-wife #2. We were married for 20 years, about eight years too long. We met in Turkey when I was in the Air Force and got married after I came back stateside. My pet name for her was Hanim, which loosely translated from Turkish to English means ‘lady, wife.’ I don’t have much good to say about this woman other than I’m glad she’s the mother of my three boys. She got what she wanted from me, children, but not long after our twins were born she pretty much checked out from the husband/wife relationship. Her interest in me changed from being partners in life, to what I could do for her and the boys strictly as a provider. Hanim enjoys desserts to include flan, I chose the lemon variety (post-divorce) because it can be sweet, but also quite tart. Indeed. True to her, I violated a few other of Mike’s Rules for Relationships through our 20 years of marriage, but so did she.
Ingredients:
Directions:
Preheat the oven to 350 degrees. Place the crumbled biscuit and sugar mixture in a 9 inch pie plate, (one of those disposable aluminum pans will do) set aside. Melt the butter in a small sauce pan and once melted, pour over the bread crumbs. Mix, then press the butter and biscuit mixture on the base and up the sides of the pie plate. Bake at 350 degrees for about 10-15 minutes. Using an electric mixer, combine the cream, condensed milk and the zest from the lemons. Slowly add in the lemon juice, mixing to incorporate and until the mixture stars to thicken. Pour into the pie plate, cover and chill for four hours or until set. Garnish with blackberries around the edge just before serving.
$pend Wisely My Friends…
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike