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Blueberry Sour Cream Flan – or use any fruit topping!

Blueberry Sour Cream Flan. Just a few simple ingredients come together in one of the easiest and most luscious dessert recipes ever!

Blueberry Sour Cream Flan

Blueberry Sour Cream Flan

Originally posted Nov 15, 2011. Updated November 2017 with new photos and metric conversion measurement made available.

Here’s a video of this recipe I made with CBC Newfoundland several years ago.

Just a few simple ingredients come together to form this creamy, slightly tangy, baked custard flan on a graham crumb base and topped with a delicious blueberry compote. The basic recipe can be used with any fruit topping of your choice.

Blueberries spilling onto a tsble top from a white plastic bucket.

The first blueberries of the season, picked this weekend by my 80 year old dad.

This sour cream custard flan, especially the blueberry version, may be the single most baked dessert ever at our house. I’m sure I’ve made hundreds of them over the years probably serving it to thousands over the last 25 years or so since I first tried this recipe.

The slight tangy note of the sour cream is ideal with fresh berries or berry compotes to top this not-too-sweet but rich and creamy dessert. Almost everyone who tries it at our house leaves with the recipe.

Blueberry Sour Cream Flan

Blueberry Sour Cream Flan

The secret to a sour cream flan.

Its secret is its elegant simplicity. It is just a baked custard sitting on a graham crumb crust and it could not be easier to prepare.

The only trick with this recipe is NOT over baking it. Once the custard sets, it is done, even if the custard wobbles like jelly at the center. The custard will firm as it cools to creamy perfection.

We make this flan and top it with seasonal berries and fruits during the summer and then with fruit jams or compotes during the winter. It truly is an ideal year round dessert.

Wild Newfoundland Blueberries for Blueberry Rum Slush

I use frozen blueberries year round in this recipe.

You can make this same recipe with practically any fruit topping you like, including Newfoundland Favourite Bakeapples!.

Bakeapple Sour Cream Flan with Text

 

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Blueberry Sour Cream Flan image with title text

Blueberry Sour Cream Flan

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Originally posted Nov 15, 2011. 

Blueberry Sour Cream Flan
Yield: 12 Servings

Blueberry Sour Cream Flan

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Blueberry Sour Cream Flan - one of the easiest and most luscious dessert recipes ever! Just a few simple ingredients come together to form this creamy, slightly tangy, baked custard on a graham crumb base and topped with a delicious blueberry compote. The basic recipe can be used with any fruit topping of your choice.

Ingredients

FOR THE GRAHAM CRUMB CRUST

  • 1¼ cups graham cracker crumbs
  • ¼ cup melted butter
  • 2 tbsp sugar

FOR THE FLAN LAYER

  • Three, , 8 oz tubs of sour cream (3 cups)
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract

FOR THE BLUEBERRY COMPOTE

  • 2 cups blueberries, (fresh or frozen)
  • ½ cup sugar
  • 1 tsp finely grated lemon zest, (optional)
  • ½ tsp cinnamon, (optional)
  • 1 rounded tablespoon corn starch
  • ¼ cup water

Instructions

  1. Grease the bottom of a 9 inch springform pan or better, line it with parchment paper.
  2. Mix together the graham crumbs, melted butter, and 2 tbsp sugar until well combined.
  3. Press into the bottom of the greased or parchment lined springform pan.
  4. For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.
  5. Whisk together the sour cream, 1 cup sugar, eggs and vanilla until the sugar is dissolved.
  6. Pour onto the prepared graham crumb crust and bake at 300 degrees F for about an hour. May need up to 10 minutes more depending on your oven. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked.
  7. Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with blueberry topping.

TO PREPARE THE BLUEBERRY COMPOTE

  1. Bring the berries and sugar to a very gentle boil. (plus the lemon zest and cinnamon if you are using them)
  2. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minute stirring constantly. Cool and pour over the cooled flan. Refrigerate for 2 - 3 hours before serving.

Notes

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.

Nutrition Information

Yield

12

Serving Size

1 g

Amount Per Serving Calories 327Total Fat 17gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 6gCholesterol 90mgSodium 107mgCarbohydrates 41gFiber 1gSugar 34gProtein 4g

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.

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Susan

Thursday 9th of September 2021

Have made this several times in the past few weeks, topping with fresh Niagara peaches, wild blueberries and a citrus glaze. It is amazing. Will now make with blueberry compote. Do you think this can be frozen?

Michele Montgomery

Saturday 28th of August 2021

Barry, I love your site and have tried many of your recipes, but this one is an absolute stand out. The simplicity of ingredients is what sends it over the top for me. Love, love, love it!!!

Bonnie

Thursday 6th of May 2021

Barry how much actual sugar is required for the filling to set up? My hubby & I are diabetic so I mostly use Splenda granular in place of sugar! I know I can substitute Splenda for the compote as I have done that before! I throughly enjoy your recipes! [email protected]

Lana

Thursday 6th of May 2021

Hi,I’ve noticed the Pinterest icon no longer on the recipe card, therefore I’m not able to pin it.

Blueberry Sour Cream Flan – or use any fruit topping! - All Foods Magazine

Wednesday 5th of May 2021

[…] post Blueberry Sour Cream Flan – or use any fruit topping! appeared first on Rock […]

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