EASY SUMMER PEACH FLAN
1 (15 oz) can sliced cling peaches, drained, reserve syrup
1 (9 oz) pkg white or yellow cake mix (1-layer size)
1 egg
1 (4-serving size) pkg vanilla instant pudding mix
1 cup milk
1 cup light cream
TO PREPARE THE FLAN SHELL:
Preheat oven to 350 degrees F. Coat a non-stick flan pan with cooking spray.
Drain peaches and set aside, reserving 1/2 cup peach syrup (add water to make 1/2 cup if necessary).
Prepare cake mix according to package directions, substituting 1/2 cup peach syrup for the water. Pour into prepared pan.
Bake in preheated 350 degrees F oven 25 minutes. Cool ten min before removing from pan.
TO PREPARE THE FILLING:
Using 1 cup milk and 1 cup light cream, prepare pudding according to package directions. Fold 1/3 cup coarsely chopped peaches into pudding mixture. Pour into cooled flan shell. Top with remaining peaches. Chill until firm.
Garnish as desired.
Servings: 6
Source: Magazine Clipping
1 (15 oz) can sliced cling peaches, drained, reserve syrup
1 (9 oz) pkg white or yellow cake mix (1-layer size)
1 egg
1 (4-serving size) pkg vanilla instant pudding mix
1 cup milk
1 cup light cream
TO PREPARE THE FLAN SHELL:
Preheat oven to 350 degrees F. Coat a non-stick flan pan with cooking spray.
Drain peaches and set aside, reserving 1/2 cup peach syrup (add water to make 1/2 cup if necessary).
Prepare cake mix according to package directions, substituting 1/2 cup peach syrup for the water. Pour into prepared pan.
Bake in preheated 350 degrees F oven 25 minutes. Cool ten min before removing from pan.
TO PREPARE THE FILLING:
Using 1 cup milk and 1 cup light cream, prepare pudding according to package directions. Fold 1/3 cup coarsely chopped peaches into pudding mixture. Pour into cooled flan shell. Top with remaining peaches. Chill until firm.
Garnish as desired.
Servings: 6
Source: Magazine Clipping
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