Blueberry Sour Cream Flan – just a few simple ingredients come together in one of the easiest and most luscious dessert recipes ever!
Originally posted Nov 15, 2011. Updated November 2017 with new photos and metric conversion neasurement made available.
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.
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.
It’s 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.
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Originally posted Nov 15, 2011. Updated November 2017 with new photos and metric conversion made available.
If you liked this recipe be sure to try this one:
- 1¼ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
- Three , 8 oz tubs of sour cream (3 cups)
- 1 cup sugar
- 3 large eggs
- 3 tsp vanilla extract
- 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
Grease the bottom of a 9 inch springform pan or better, line it with parchment paper.
Mix together the graham crumbs, melted butter, and 2 tbsp sugar until well combined.
Press into the bottom of the greased or parchment lined springform pan.
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”.
Whisk together the sour cream, 1 cup sugar, eggs and vanilla until the sugar is dissolved.
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.
Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with blueberry topping.
Bring the berries and sugar to a very gentle boil. (plus the lemon zest and cinnamon if you are using them)
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.
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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