Peaches and Cream Flan with Roasted Honey Peach Compote
Roasting the peaches intensifies their natural flavor which pairs well with the balanced sweet creamy sour cream flan.
Course
Dessert
Prep Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings12servings
Calories297kcal
AuthorBarry C. Parsons
Ingredients
For the Peach Compote
3poundspeaches peeled and chopped into large chunks
1/4cuphoney
1/4tspcinnamon
pinchsalt
juice of 1/2 lemon
For the Sour Cream Flan Crust
1 1/4cupsgraham cracker crumbs
1/4cupmelted butter
2tbspsugar
For the custard flan layer
3,eight oz tubs of sour cream3 cups NOT LOW FAT, see note.
1cupsugar
3large eggs
3tspvanilla extract
Instructions
To prepare the Roasted honey Peach Compote
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.
To prepare the bottom crust
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.
To prepare the sour cream custard layer
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.
Recipe Notes
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”.