Peaches and Cream Flan with Roasted Honey Peach Compote

To prepare the Roasted honey Peach Compote

Toss all of the compote ingredients together and spread in a single layer in a glass baking dish.

Bake at 400 degrees F for about 30-40 minutes, tossing every 10-15 minutes.

The cooking time will vary depending on the ripeness of the peaches. Just cook them until the liquid in the baking dish reduces and becomes syrupy.

Cool completely before using to top the finished, cooled flan.

To prepare the bottom crust

Grease a 9 inch spring form pan, lining the bottom with parchment paper to make the flan easier to remove from the pan..

Mix together the graham crumbs, melted butter and sugar until well combined.

Press into the bottom of the prepared spring form pan.

To prepare the sour cream custard layer

Whisk together the sour cream, vanilla extract, sugar and eggs until the sugar is dissolved.

Pour onto the prepared graham crumb crust and bake at 325 degrees F for about an hour. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked.

Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with the peach compote and serving.