#peach flan

[rnieles]

[flanfiction-dot-nope]

Peach Flan

INGREDIENTS

1 cup sugar

6 small peaches, peeled and sliced

4 eggs

1 14 ounces sweetened condensed milk

1 12 ounces evaporated milk

1 shot peach schnapps liquor (optional)

1 teaspoon vanilla extract

INSTRUCTIONS

Add sugar to a medium sauce pan over medium high heat and stir until melted and color turns deep amber (not burned)

Pour enough caramel to cover a round baking dish. I used a 9 x 1.5 inches but another size that holds this amount of liquid will do. Is best if is between 1.5 to 3 inches tall.

Arrange one layer of peaches freely on top of the caramel and set pan aside.

Separate the egg yolks and whites.

Keep whites aside and beat the yolks for five minutes until its color start turning pale yellow.

Add sweetened condensed milk, evaporated milk, egg whites, peach schnapps and vanilla extract. Keep mixing until well combined.

Pour mixture over peaches and caramel. Keep in mind that peaches wont stay in place and most likely will float as you pour the mixture. To avoid this, next time I will plan to place peaches first, then the caramel and once the caramel has harden I will then pour egg mixture.

Cover baking dish with aluminum foil and place inside a lager pan with enough water to cover about half of the sides of the pan containing the flan mixture.

Bake in a 300 F preheated oven for 1 hour . The consistency will be jiggly but you do not want to over cook it or bubbles will form. When inserting a knife it must come clean.

Refrigerate for at least two hours before serving.