Homemade peach custards

Preparation

1. We wash and peel the peaches. We remove the bone and introduce the clean pulp into the glass. Add 20 g of milk and blend for 20 seconds at speed 5. We lower the puree towards the blades.

2. We add the rest of the milk, the sugar and the eggs. We beat during 15 seconds at speed 3.

3. We caramelize the flaneras and, carefully, we pour the mixture into them so that all 4 have the same amount.

4. We cover them with aluminum foil. We place them in the varoma and, before closing, we place two sheets of kitchen paper to absorb the moisture. We cover the varoma making sure that it is well closed.

5. We fill the glass with water up to the first mark, the 1/2 liter mark. We cover and place the varoma in its position. We program 25 minutes, varoma temperature, speed 2.

6. After time, we open the varoma being careful not to burn ourselves and we check that they have curdled. Otherwise we prolong the cooking for a couple of minutes.

7. Remove from the varoma, let it warm and then store in the fridge for a couple of hours to acquire body.

8. Unmold just before serving so that the caramel falls smoothly. With this little detail, no more decoration will be needed.