Ingredients :

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24 tablespoons of biscuits
1 sachet of Ancel vanilla flan and here prepared for desserts
1 small can of drained peaches in syrup 230g, or apricot mums
1/2 liter of skimmed milk
25 ml of optional white rum

Preparation:

Drain the peaches on absorbent paper. Save the syrup and pour it into a shallow dish and
mix it with the rum.

Cut the biscuits to the height of the mold and quickly dip them, side up, into the syrup.

Line the edge of the mold. With the scraps, also soaked in syrup, line the bottom of the mold.

Cut half the peaches into large pieces and place them on the bottom of the mold.
Cover with biscuits soaked with the unrounded part in the syrup.

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Cover with the rest of the peaches cut into pieces.

Finish with a final layer of biscuits (dipped this time with the rounded side, with the flat part of the biscuits
facing up).

Prepare the sachet of vanilla flan with the milk following the instructions on the package (boil the milk until it
rises well in the saucepan and remove it from the heat just before it reaches the boil.

Pour in the powder and blend for 1 minute). Immediately pour the mixture over the entire surface.
Close the mold and expel the air.

Place in the refrigerator for several hours (I took it out 7 hours after cooling and it solidifies very well).