Peach Carousel Flan

Ingredients

Carousel Flan Crust 1/2 cup butterscotch chips 2 tablespoons Roberts Half and Half 1 can (29 ounce) sliced peaches, drained 1 tablespoon lemon juice 1/2 cup chopped pecans 1/2 cup granulated sugar 1/2 cup brown sugar 1 tablespoon cornstarch 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup halved maraschino cherries Sweetened Whipped Cream

Preparation

Prepare Carousel Flan Crust, but do not bake; set aside. Melt butterscotch chips over boiling water; stir in half and half. Spread butterscotch mixture evenly over crust. Place drained peach slices on top of butterscotch mix; sprinkle with lemon juice. Mix together chopped pecans, sugars, cornstarch and spices; sprinkle over peaches. Top with maraschino cherry halves. Bake at 425 for 25 to 30 minutes. Serve warm or cold with Sweetened Whipped Cream.

Recipe Contributed By: Sister M. Lucia C.PP.S. Lincoln, Nebraska

Yield: 8 to 10 servings