Nectarine and Blackberry Custard Flan

A blackberry recipe made with wild berries collected from O'Connor Ridge in Canberra. Just be careful you collect berries that haven't been sprayed.

INGREDIENTS
5 nectarines (can be quite old as they are cooked)
handful of blackberries
4 tablespoons custard powder
1 tablespoon caster sugar
a dash of port
125g cream cheese
300ml of milk
100ml orange juice
1 1/2 teaspoon gelatine
stick of butter
1 teaspoon butter
3 tablespoons water
10 hazelnuts
6+ scotchfingers biscuits

INSTRUCTIONS
1. In a bowl crush biscuits and hazelnuts with a pestle.

2. Spray with oil a small dish or pan. Melt 1 stick of butter in microwave. Pour onto biscuit mix then press into bottom of try or pan to make flan base. Put in fridge.

3. Put custard powder into a mug. Fill to 1/2 full with milk. Mix until all the powder is dissolved. Bring remaining milk to boil in saucepan. When boiling take off heat and stir in custardy milk. Mix until it thickens, if it doesn't seem to return to head and stir constantly. Transfer custard to bowl, cover with gladwrap (touching custard so as not to form a skin) and put in fridge to cool.

4. Chop nectarines into pieces. Cook in saucepan with water, port and 1 teaspoon. Cook until liquid is almost completely reduced. Transfer nectarines to bowl and put in fridge to cool.

5. Put juice into a glass. Sprinkle gelatine ontop. Place glass in saucepan of boiling water. Stir juice until gelatine dissolves. Remove, put into another cool glass and place in fridge to cool.

6. When custard is relatively cool take out of fridge. Break cream cheese over it and stir it until it is a homogenous paste.

7. Spread custard over biscuit base.

8. Place fruit (nectarines and blackberries) ontop.

9. Pour glaze (the juice, gelatine mix) over the top.

10. Set in fridge for at least 1 hr.Enjoy! -- This recipe can easily be made with other types of fruit as well. Just use what you've got.