Sour Cream Apple Flan
Sour Cream Apple Flan. So easy to make! The mix & pour, baked sour cream custard filling is a lighter tasting alternative to cheesecake. Many folks say it's better!
Recipe originally posted October 23, 2008.
This Apple Sour Cream Flan is fantastic at any time of year, of course, but it always makes me think of the bounty of Fall apples.
When everyone is wondering what to do with all those apples, this is one of the best apple desserts I know!
In case you are wondering too, I highly recommend checking out over 50 Sweet and Savoury Apple Recipes on our latest Pinterest Board. All the photos there are linked back to the recipes on this site.
I combined a couple of my favourite recipes to come up with this fantastic dessert.
The baked sour cream custard flan adds just a tangy touch which balances beautifully with the sweet sautéed apple topping and buttery crumb crust.
This was the first time that I did a sautéed apple topping for my famous sour cream custard flan.
I brought it to a house party a couple of weeks ago and it was a huge hit.
Just looking at the picture this morning makes me want to bake another one. This one very quickly jumps to my top ten favourite apple desserts list... and I love my apple desserts! Highly recommended!
Like this Sour Cream Apple Flan recipe?
You'll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Sour Cream Apple Flan
Sour Cream Apple Flan, a luscious, easy to make fall dessert that can be enjoyed year round. The velvety sour cream custard pairs perfectly with the sweet, tart apples.
Ingredients
For the crumb crust
- 2 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
For the sour cream custard
- 3 cups sour cream, (Three 8 oz tubs)
- 1 cup sugar
- 3 large eggs
- 3 teaspoon vanilla extract
For the sauteed apple topping
- 8 large apples
- ⅓ cup butter
- 1 ½ teaspoon cinnamon
- ¾ cup light brown sugar
Instructions
- Grease a 9 inch spring form pan. Preheat oven to 325 degrees I like to add a layer of parchment paper to the bottom of any spring form pan when baking to easily release the dessert from the pan when it cools. No need to cut it to size; just lay a square of parchment paper over the base of the pan before you attach the side section and roughly trim any excess that sticks out the bottom.
For the crumb crust
- Mix together the crumbs, butter and sugar until well combined. Press into the bottom and sides of the prepared spring form pan to about a ½ inch from the top of the pan.
For the sour cream custard
- Whisk all the ingredients together until the sugar is dissolved.
- Pour into the prepared graham crumb crust and bake at 325 degrees F for 50-60 minutes. The custard will still be quite jiggly when done and just beginning to brown slightly at the edges. Allow the flan to cool to room temperature then refrigerate for a few hours before serving with the sautéed apples on top.
For the sauteed apple topping
- Peel and cut the apples into thick slices.
- In a large skillet melt the butter and add the cinnamon and brown sugar.
- Cook until the sugar dissolves and the mixture is bubbly.
- Add the apples and sauté until the apples are just fork tender but not mushy; they should still be semi-firm in texture. Remove from heat. The idea here is to let the residual heat to partly cook the apples.
- Drain the apples in a colander for about a half hour, collecting the juice and syrup that drains off.
- Return the juice and syrup that has drained off the cooked apples to the sauté pan and simmer over medium heat until the sauce gets very thick. Let it cool for about 20-30 minutes.
- In a large bowl, gently toss this sauce with the cooked apples and spoon onto the top of the completely cooled flan.
- Refrigerate until ready to serve.
Notes
Total time does not include cooling time. Add a few more hours to allow for that additional time.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
servingAmount Per Serving Calories 394Total Fat 20gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 7gCholesterol 86mgSodium 166mgCarbohydrates 52gFiber 3gSugar 40gProtein 4g
Would you serve this cold or with the apples and sauce still warm?
Nope, it's meant to be served cold. The custard in the flan does not set up properly until it's cooled. As the recipe instructs, the sauce is not made and tossed with the apples until the cooked apples are cooled down as well. Try this; it's fantastic!
I suppose I could make the flan today and sauteed apples tomorrow, right?
I suppose I could make the flan today and sauteed apples tomorrow, right?
Do you cook and cool the custard??
I'm not sure I understand your question. The custard is baked in the shell, cooled completely, then topped with the apples.
Can you use low fat or fat free sour cream in this recipe?
No, the fat is needed to set the custard.
Barry, what kind of apples did you use? That looks scrumptious!
You can use many kinds, but a little on the crisper side holds up better. Today I'm using golden delicious.
If the apples are frozen would you thaw them
I've never seen or used a frozen apple....but yes, I would thaw them.
Barry in regards to your comment of never seeing a frozen apple a FYI. I live in Apple country in west Michigan & I can, freeze, & dry as much of our summer/fall bounty as possible. Apples are a big part of that in all forms including frozen apple slices. BTW I enjoy your site very much.
What are the best apples to use for this recipe?