Ingredients
- 150ml milk
- 20ml custard powder
- 150ml whipping cream
- 20ml castor sugar
- 2.5ml almond essence
- 1 x 25cm (10") sponge flan case
- 2 x 435g (15½oz) cans peach slices, drained
- blanched and toasted almonds
- 30ml redcurrant jelly
Method
- Make a custard, whisking well as the mixture will be thicker than usual. Cool.
- Whip the cream, sweeten with sugar and flavour with almond essence. Fold into the custard and spread on the flan.
- Arrange the peach slices on the custard. Decorate with the almonds.
- Melt the redcurrant jelly and brush the peach slices with this glaze.