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

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 Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 297 kcal
Author Barry C. Parsons

Ingredients

  • 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

Instructions

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.

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”.