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.
I think this peaches and cream flan might be my favourite easy dessert.
Spouse was heading out for a get together with the girls yesterday afternoon and 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.
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. I’ve included the recipe for the flan as well which has appeared in several versions here in the past.
Like this Peaches and Cream Flan recipe?
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- 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
- 3, eight oz tubs of sour cream 3 cups NOT LOW FAT, see note.
- 1 cup sugar
- 3 large eggs
- 3 tsp vanilla extract
Toss all of the compote ingredients together and spread in a single layer in a glass baking dish.
Bake at 400 degrees F for about 30-40 minutes, tossing every 10-15 minutes.
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.
Cool completely before using to top the finished, cooled flan.
Grease a 9 inch spring form pan, lining the bottom with parchment paper to make the flan easier to remove from the pan..
Mix together the graham crumbs, melted butter and sugar until well combined.
Press into the bottom of the prepared spring form pan.
Whisk together the sour cream, vanilla extract, sugar and eggs until the sugar is dissolved.
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.
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”.
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