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Sour Cream Blueberry Lemon Flan

Sour Cream Blueberry Lemon Flan

Sour Cream Blueberry Lemon Flan - a new twist on a decades old family favourite dessert at our house. The combination of lemon and blueberry is bound to be a hit in this incredibly easy, lusciously creamy dessert.
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Author Barry C. Parsons

Ingredients

FOR THE GRAHAM CRUMB CRUST

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

FOR THE CUSTARD FLAN LAYER

  • oz Three 8 tubs of sour cream (3 cups)
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • zest of one lemon very finely minced

FOR THE BLUEBERRY COMPOTE

  • 2 cups blueberries fresh or frozen
  • ½ cup sugar
  • 1 tsp finely grated lemon zest optional
  • 1 tablespoon rounded 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, vanilla, lemon extract and lemon zest 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 if you are using it)
  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.
  3. Garnish with some grated lemon zest, whipped cream or candied lemon peel.