Fresh Peach Flan
6 to 8 servings
CARAMELIZED SUGAR:
1 cup sugar
3 tablespoons water
FLAN:
1 (14-ounce) can sweetened condensed milk
5 eggs
2 tablespoons sugar
1 cup water
5 to 6 tablespoons brandy or Gran Marnier
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon lemon juice
Grated zest of 1 lemon
4 to 5 ripe peaches, peeled and diced
GARNISH:
3 peaches, peeled and sliced Blueberries
Mint sprigs
1 tablespoon toasted almonds
Preheat oven to 150 degrees. Heat 2- quart soufflé dish in oven while caramelizing sugar. To caramelize sugar, place sugar and water in a heavy saucepan. Swirl pan to dissolve sugar and bring to a rolling boil over medium-high heat. Cook until syrup is a nut brown. Pour into heated soufflé dish and rotate dish to cover bottom and sides with syrup. Set aside. To make flan, combine condensed milk, eggs, sugar, water, liqueur, salt, nutmeg, lemon juice and zest in food processor. Add diced peaches. Pulse 3 to 4 times to chop and blend. Pour mixture into prepared soufflé dish. Set in a shallow pan. Pour hot water into pan, about 2 inches deep. Change oven temperature to 350 degrees and bake for 75 to 90 minutes. Test with a knife for doneness. Refrigerate 4 hours or overnight. When ready to serve, run a knife around inside of dish and invert onto serving platter. Arrange peach slices and blueberries around base of flan with sprigs of mint. Place almonds in center.
