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 Nectarine Flan
Ingredients:

5-6 nectarines, stoned & sliced
300g creme patissiere
2tbsp clear honey
ready made pastry flan case

Method:

Bake the base blind for 15 mins.
Then brush the base with egg white & bake for another 5-10 minutes.
When cold fill the case with creme patissere & arrange nectarine slices decoratively on the top. Heat the honey gently in a pan & drizzle over the nectarines.
Serve with fresh cream or custard.

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