Preparation time: 30 mins  |  Cooking Time: 50 mins  |  To: 6-8

INGREDIENTS:

  • 300g sugar and 50ml water for the caramel
  • 1 package (200 g) of maria biscuits
  • 4 (235 g) fresh peaches (or canned)
  • 397 g of condensed milk
  • 4 eggs

PREPARATION:

In a pan, make the caramel. Place the sugar and 50 ml of water over low heat. When it starts to melt and take on color on the sides, stir with a spoon to mix and melt evenly. When the caramel is no longer opaque, remove from the heat.

Preheat the oven to 180ºC.

Pour the caramel into the English cake pan (11 x 26 cm), spreading it along the sides.

Crush the maria biscuits.

After washing and peeling the peaches, add the condensed milk and eggs and grind. Add the crushed biscuits to the mixture and mix everything well.

Pour the mixture into the caramelized mold and cover very well with parchment paper and aluminum.

Bake in the oven, in a bain-marie, for 50 minutes, or until cooked.

Once cooked, let it cool. When it is cold, place it in the fridge and remove it the next day.

Unmold and serve fresh, plain or decorated to taste.