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Peaches and Cream Flan

This super simple peaches and cream flan on a graham cracker crumb crust is a snap to make and can have almost any fruit topping but none is better than this roasted Honey Peach Compote.

Peaches and Cream Flan photo of a single slice on a white plate with peaches on the side

Super Easy Peaches and Cream Flan.

Originally published Aug 2011.

I think this peaches and cream flan might be my favourite easy dessert.

Don’t be put off by the use of sour cream here. In the end, the custard is lightly sweetened and has just a little tangy aftertaste that just works so well with almost any fruit topping.

We make it with any fruit topping from strawberry, to apple to blueberry and they are all just delicious.

close up of peaches on market stand. Stock Photo

Fresh or frozen peaches both work well in this simple recipe idea.

The inspiration for this Peaches and Cream Flan came when Spouse was heading out for a get together with the girls yesterday afternoon. She wanted a fresh peach topping for the sour cream flan that she was taking along to the party.

Unfortunately the peaches in the supermarket yesterday morning were much too hard.  So, I resorted to the fallback position of roasting the chopped peaches in a shallow dish with a little cinnamon and honey.

Honey Peach Compote in a white bowl with fresh peaches in background

Honey Peach Compote

This softens the peaches and effectively glazes them in the honey. This simple compote is delicious not only on that flan but on waffles, pancakes, biscuits or a great simple vanilla cheesecake.

Peaches and Cream Flan wide shot photo near a sunny window

Super Easy Peaches and Cream Flan

I’ve included the recipe for the flan as well which has appeared in several versions here in the past.

If you can’t get enough peach recipes, like me, take a look at this Collection of 21 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes.

Best Peach Recipes

Best Peach Recipes

Like this Peaches and Cream Flan recipe?

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Peaches and Cream Flan photo with title text added for Pinterest

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Peaches and Cream Flan photo of a single slice on a white plate with peaches on the side
Yield: 12 or more servings

Peaches and Cream Flan with Roasted Honey Peach Compote

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Roasting the peaches intensifies their natural flavor which pairs well with the balanced sweet creamy sour cream flan.


For the Peach Compote

  • 3 pounds peaches peeled and chopped into large chunks
  • 1/4 cup honey
  • 1/4 tsp cinnamon
  • pinch salt
  • juice of 1/2 lemon

For the Sour Cream Flan Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tbsp sugar

For the custard flan layer

  • 3, eight oz tubs of sour cream, 3 cups NOT LOW FAT, see note.
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract


To prepare the Roasted honey Peach Compote

  1. Toss all of the compote ingredients together and spread in a single layer in a glass baking dish.
  2. Bake at 400 degrees F for about 30-40 minutes, tossing every 10-15 minutes.
  3. The cooking time will vary depending on the ripeness of the peaches. Just cook them until the liquid in the baking dish reduces and becomes syrupy.
  4. Cool completely before using to top the finished, cooled flan.

To prepare the bottom crust

  1. Grease a 9 inch spring form pan, lining the bottom with parchment paper to make the flan easier to remove from the pan..
  2. Mix together the graham crumbs, melted butter and sugar until well combined.
  3. Press into the bottom of the prepared spring form pan.

To prepare the sour cream custard layer

  1. Whisk together the sour cream, vanilla extract, sugar and eggs until the sugar is dissolved.
  2. Pour onto the prepared graham crumb crust and bake at 325 degrees F for about an hour. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked.
  3. Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with the peach compote and serving.


For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.

Nutrition Information



Serving Size

1 slice

Amount Per Serving Calories 297Total Fat 17gSaturated Fat 10gUnsaturated Fat 0gCholesterol 81mgSodium 153mgCarbohydrates 33gFiber 1gSugar 28gProtein 4g

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Monday 22nd of August 2022

Would Greek yogurt serve as a substitute for the sour cream in this recipe?

Tina Giles

Friday 31st of August 2018

I never buy sour cream anymore and use plain Greek yogurt in place of sour cream. (I generally use Kirkland brand).

Barry C. Parsons

Saturday 1st of September 2018

Not sure lower fat yogurt would work in this recipe. Never tried it.

Barry C. Parsons

Tuesday 30th of July 2013

While this is not a cheesecake, I think the compote, as is, without any changes would be delicious on an unbaked cheesecake.


Tuesday 30th of July 2013

Hi again Barry;Though I much prefer a baked cheesecake & have made several varieties, my spouse still favors the "traditional" no-bake cherry cheesecake. I was wondering if I could make this for him & use the cooled peach compote atop of it. What do you think? Should the compote be made sweeter for this?

Barry C. Parsons

Monday 29th of July 2013

Sorry, There is no substitute for Sour Cream in this recipe. Maybe you can research how to make your own although I've never done it.

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