Part 1 (Making The Pastry Cream)
1) Bring 3/4 of the milk and 1/2 of the sugar  to a boil in a pot.

2) Mix egg yolks, remaining 1/2 sugar, custard powder, flour and vanilla essence in a mixing bowl.
3) Mix everything together into a smooth paste and dilute with the remaining 1/4 milk.

4) Strain the mixture into the milk and stir under low heat till it is thick.

5) When pastry cream is thick and starts to bubble, it is ready.

6) Transfer to a container and place a piece of cling film in direct contact with the cream surface to prevent the surface from drying out. Chill before use.

Part 2 (Assembling The Apricot Peach Flan)
1) Whisk UHT whipping cream till stiff.

2) Mix into pastry cream till smooth.

3) Dilute the syrup from the peach with a little water.
4) Place the first piece of vanilla sponge on a cake board, Brush with the syrup from the peach. Spread with 1/3 of apricot jam and coat with pastry cream.
5) Place the second piece of vanilla sponge on top, brush with syrup and coat with apricot jam and pastry cream as well.

6) Top off with the third piece of vanilla sponge, spread with remaining apricot jam and coat the whole cake with pastry cream.

7) Arrange sliced peaches on top and decorate with chocolates on the sides. Chill and allow pastry cream to set a little before serving.