Bumbleberry Vanilla Flan. This dessert is so easy to make but so impressive to serve. It’s a great way to use surplus berries in your fridge or freezer too!
I know that a sour cream flan sounds like sort of a strange dessert but trust me it really does work deliciously well with many fruit toppings.
This is a recipe that I have been making with a number of fruit toppings for many years, several of which can be found on this website. It really is such an easy dessert to make and you really do get great results for very little effort.
One fan of the Blueberry version of this recipe wrote, “You are amazing. I never thought a dessert that was so easy to make would be so delicious!!!” If you need an easy but elegant and impressive dessert, this is it!” That comment certainly qualifies as a ringing endorsement.
In planning a dessert for a few friends who were dropping by for “Sips and Nibbles” this past weekend, I wanted to try a bit of a different version. Yet again and this time a mix of frozen berries caught my eye as the inspiration.
Fresh berries are terribly expensive at this time of year, especially here in Newfoundland. Nevertheless, I set out to bring a well needed taste of summer to this dessert using more readily available frozen berries.
This mix had blueberries, blackberries, strawberries and raspberries which made for a great flavour combination. Just don’t rapidly boil the fruit topping so that you lose the shape of the berries. They taste fresher and present better if only gently boiled when making the fruit topping.
With plenty of fragrant vanilla flavour in the sour cream custard, I carried that forward by using a vanilla wafer crumb base instead of the graham crumb base that I usually do. That idea worked particularly well in this recipe which I often recommend as an easier and slightly lighter alternative to cheesecake at the end of a great meal
Like this Bumbleberry Vanilla Flan recipe?
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If you liked this recipe you may also want to try:
- 1¼ cups vanilla cookie crumbs I used Nilla Wafers
- ¼ cup melted butter
- 2 tbsp sugar
- 3 cups full fat sour cream
- 1 cup sugar
- 3 large eggs
- 3 tsp vanilla extract
- 2 cups mixed summer berries fresh or frozen
- ½ cup sugar
- 1 tsp finely grated lemon zest 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 vanilla cookie 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 dessert 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 bumbleberry topping.
TO PREPARE THE BUMBLEBERRY COMPOTE
Bring the berries and sugar to a very gentle boil. (plus the lemon zest if you are using it.)
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.
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