Heat milk and lemon zest in a non-stick saucepan over low heat.

Whisk egg yolks, sugar and flour in a heat-safe bowl. Add the milk to the bowl, whisking constantly.

Pour mixture back into saucepan and, over medium heat, whisk constantly until liquid thickens and comes away from the bottom of the pan.

Remove from heat and whisk in extract and cream until well combined. Place in heat-safe bowl, cover with plastic wrap, and refrigerate for 30 minutes, or until cool.

Using a mixer, combine butter and sugar until fluffy. Add flour, almond meal, and salt. Mix well.

Gather into a ball and press evenly into a 10” fluted tart pan with removable bottom. Set aside.

When custard is cool, remove it from refrigerator and spread evenly over the crust. Bake at 325° for 45-50 minutes, or until golden. Remove and cool.

Melt butter with brown sugar in a skillet over medium heat. Add the peaches, coating them in the sugar mixture, until soft.

CAREFULLY add brandy and CAREFULLY ignite using a torch/long lighter, standing back. Let flames fully diminish and stir peaches.

Remove from heat and liberally pour over cake. Serve immediately.