1 medium flan case (see picture)
1 Tbsp of good raspberry jam
4 scoops of good vanilla ice-cream
4 mini creme eggs or 2 funsized flakes
3 egg whites
150g caster sugar
2-3 tbsp icing sugar
Start by cutting 4 discs of the flan using a 2 1/2 inch cutter, brush each disc with the raspberry jam, then use an ice-cream scoop to make 4 balls of vanilla ice-cream, make a well in the centre of each ice-cream ball and pop in the unwrapped mini creme egg. Cut 4 squares of parchment and place onto a baking sheet, on each square place a disc of flan sponge jam side up, top with the ice-cream. Place in the freezer for at least an hour.
Meanwhile whizz the raspberries and icing sugar together to make a puree, then sieve to remove any seeds.
In a bowl set over a pan with water, place the egg whites and sugar, gently heat while whisking continuously until all the sugar dissolves and feels warm to the touch. (If you have a thermometer it should reach about 70). With a hand-whisk or a free standing machine whisk until the egg whites are firm and shinny, spoon into a piping bag fitted with a small open star nozzle. Remove the ice-cream balls from the freezer and *pipe the meringue to cover the surfaces. Now with a blow torch gently caramelise the surface. Serve immediately with the raspberry puree.
*If you don't have a piping bag you can use a palette knife to spread over the meringue over the ice-cream.