Peaches and Cream Custard Flan

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Recipe's preparation

Before you begin

Pre heat oven to 180 deg C

Line 2 x rectangle loose bottom flan trays or 2 x 20cm round loose bottoms flan rings with moistened baking paper

 

Prepare Fruit and Glaze

1.  Remove stones from fruit and slice into wedges

2.  Add water, sugar, vanilla, fruit and fruit stones to a small frypan and simmer on for 8 minutes

3.  Remove fruit from the liquid with a slotted spoon and allow to cool on a plate

4.  Increase heat and reduce liquid by 1/2.

5.  Allow to cool

Sweet Almond Pastry

1.  Add sugar and almonds to your thermo bowl and grind 20 seconds/speed 9

2.  Add remaining ingredients and mix for 30 seconds/speed 5

3.  Once combined remove from "Closed lid" onto work surface and form into a ball.  Flatten into a disc and place in freezer to rest for 20 minutes

4.  Use this time to prepare your custard cream

5.  Roll out dough and place into the prepared flan tins ensuring to cover the sides of your tins.

6.  Prick with a fork all over and place into the over for 15 minutes

7.  Remove from oven and allow to cool slightly

Custard Cream

1.  Place all ingredients into your thermo bowl and mix 10 seconds/speed 3

2.  Cook custard for 10 minutes/100 degrees/speed 2.  Once cooked the custard with be very thick and creamy

3.  Transfer custard into a heat proof bowl and place a film of cling wrap on the surface to prevent a skin forming.

4.  Place in the fridge to cool slightly

Assembly of Flan

1.  Pour slightly cooled custard cream into your par cooked pastry shells.

2.  Place fruit slices into desired pattern on top of the custard, pushing down on the fruit slightly.

3.  Place flans back into the oven to cook for a further 30 minutes

4.  Once cooked remove from the oven and using a pastry brush glaze the top of the flan with the remaining reduced fruit syrup.

5.  Allow to cool to slightly warm and dust with icing sugar if desired