Peach flan
Ingredients
A can of peaches in syrup Andean Traditions.
A cup of whole milk.
Three eggs
Half a cup of Akenton sugar
JP products in this recipe
Preparation
In the blender, with a teaspoon of peach syrup, with three halves of Andean Tradition peaches, blend the eggs and sugar.
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Heat the milk, let it be warm.
In a separate bowl add the peach mixture, and the milk and stir, be careful not to generate as much foam.
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For the caramel, put in a nonstick skillet the sugar and water, when you are ready to put in a flanera as a base.
Add the mixture to the flan, and in a water bath, bake at 284 degrees Fahrenheit for an hour and a half.
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Lower the oven, wait 20 min, unmold and serve.
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