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Strawberry Cointreau Sour Cream Custard Flan

Strawberry Cointreau Sour Cream Custard Flan. No need to let your guests know just how easy it is to make this luscious, creamy dessert with boozy berries.

Strawberry Cointreau Sour Cream Custard Flan photo of single slice on a white plate

Strawberry Cointreau Sour Cream Custard Flan.

Strawberry Cointreau Sour Cream Custard Flan is one of many variations of this dessert that we have made hundreds of times at our house over the years.

Practically any fruit topping is great with creamy and oh-so-easy baked custard flan. It is an absolute go-to recipe in our family and no doubt the dessert that I have made the most times in my life.

Strawberry Cointreau Sour Cream Custard Flan wide shot of completed flan garnished with strawberries

Strawberry Cointreau Sour Cream Custard Flan

Dinner guests often request it in advance! Most often, we are happy to fulfill the request because it is just so quick and easy to prepare.

You will literally have this in the oven in minutes but your guests will think you slaved over it.

When serving this flan, I like to use extra sliced strawberries, just for garnish. I then bring the marinated strawberries to the table to add them over the top of the slices when serving.

Adding the soaked strawberries directly to the top of the flan can soak the crust can make it too wet.

Like this  Strawberry Cointreau Sour Cream Custard Flan recipe?

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Strawberry Cointreau Sour Cream Custard Flan close up shot of completed flan garnished with strawberries

Strawberry Cointreau Sour Cream Custard Flan.

 
Love strawberry recipes? Be sure to check out our collection of 50 Recipes for Strawberry Inspiration. From strawberry cake to strawberry balsamic salad and much much more!

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Strawberry Cointreau Sour Cream Custard Flan photo of single slice on a white plate
Yield: 12 servings

Strawberry Cointreau Sour Cream Custard Flan

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Strawberry Cointreau Sour Cream Custard Flan - no need to let your guests know just how easy it is to make this luscious, creamy dessert with boozy berries.

Ingredients

For the marinated strawberries

  • 2 pounds strawberries
  • 4 tbsp sugar
  • 3 tbsp Cointreau or other orange liqueur

For the graham 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, 18% milk fat
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract

Instructions

For the marinated strawberries

  1. Cut into quarters or slices and sprinkle with the sugar and Cointreau. (If you want to make this without alcohol, just substitute the Cointreau for 1 tbsp finely minced orange zest.) Allow the strawberries to marinate for an hour or two, tossing the berries occasionally.

For the graham crumb crust

  1. Mix the crumbs, butter and sugar together well. Press the crumb mixture into the bottom and sides of the greased springform pan to about a ½ inch from the top of the pan. I line the bottom of the pan with parchment paper for easy release from the pan once the dessert has cooled.

For the sour cream custard

  1. 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”.
  2. Whisk together the sour cream, sugar, eggs and vanilla extract until the sugar is dissolved.
  3. Pour into the prepared graham crumb crust and bake at 325 degrees F for 60-65 minutes. The custard will still be a little jiggly when done and just beginning to brown very slightly at the edges. Allow the flan to cool to room temperature then refrigerate for a couple of hours before serving with the marinated strawberries on top.

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Nutrition Information

Yield

12

Serving Size

1 serving

Amount Per Serving Calories 403Saturated Fat 12gCholesterol 91mgSodium 245mgCarbohydrates 47gFiber 2gSugar 35gProtein 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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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.
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Joe

Friday 31st of August 2018

Doesn’t say anything about the size of the springform in the recipe? Another flan on here said 9” or 9 1/2 - I’m using the 9 1/2. The cooking time is MUCH longer than 65. Pushing 90 mins before I took it out. Perhaps a larger pan would produce a thinner flan which would cook faster? Couldn’t find any 18% sour cream in my city (Moose Jaw) - nobody had anything higher than 14%. Maybe why it took longer to set up while cooking?

Barry C. Parsons

Saturday 1st of September 2018

This is a pretty forgiving recipe in terms of baking time. I've never baked it that long but at such a gentle temp, it would be hard to overbake this. Perhaps it was the different fat amount. I generally use a 10 inch pan, so that would, as you mention take some time off as well.

Le Chef Secret

Saturday 23rd of August 2008

Thanks Dani. You will love this recipe. Let me know if yoou try it. Those chocolate raspberry cupcakes look pretty good on your blog too. The time to hit the books is creeping up on us both huh?

Dani

Saturday 23rd of August 2008

it almost looks too pretty to eat... almost LOLanother great job chef!

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