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Peaches and Cream Custard Flan



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Fruit and Glaze

  • 3-4 peaches
  • 125 grams water
  • 125 grams raw sugar
  • 1 tablespoon vanilla

Sweet Almond Pastry

  • 100 grams raw sugar
  • 50 grams whole almonds
  • 400 grams plain flour
  • 200 grams Butter
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 1 egg

Custard Cream

  • 300 grams pure cream
  • 450 grams full cream milk
  • 100 grams raw sugar
  • 50 grams Corn Flour
  • 3 eggs
  • 1 pinch salt
  • 1 tablespoon vanilla
  • 6
    1h 30min
    Preparation 45min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    Before you begin
  1. 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


  2. Prepare Fruit and Glaze
  3. 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

  4. Sweet Almond Pastry
  5. 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 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

  6. Custard Cream
  7. 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

  8. Assembly of Flan
  9. 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



1.  You can use any summer stone fruit such as plums and nectarines in place of peaches.

2.  If you run short of fruit for the 2nd flan simply sprinkle with grated nutmeg and bake for a delicious baked custard tart.

3.  Best made ahead of time

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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