Sour Cream Apple Flan, a luscious, easy to make fall dessert that can be enjoyed year round. The velvety sour cream custard pairs perfectly with the sweet, tart apples.
Course
Dessert
Cuisine
North American
Keyword
apple, flan, sour cream
Prep Time30minutes
Cook Time1hour
Cooling time4hours
Total Time1hour30minutes
Servings16servings
Calories385kcal
AuthorBarry C. Parsons
Ingredients
For the crumb crust
2 ½cupsgraham cracker crumbs
½cupmelted butter
¼cupsugar
For the sour cream custard
3cupssour cream(Three 8 oz tubs)
1cupsugar
3large eggs
3tspvanilla extract
For the sauteed apple topping
8large apples
⅓cupbutter
1 ½tspcinnamon
¾cuplight brown sugar
Instructions
Grease a 9 inch spring form pan. Preheat oven to 325 degrees I like to add a layer of parchment paper to the bottom of any spring form pan when baking to easily release the dessert from the pan when it cools. No need to cut it to size; just lay a square of parchment paper over the base of the pan before you attach the side section and roughly trim any excess that sticks out the bottom.
For the crumb crust
Mix together the crumbs, butter and sugar until well combined. Press into the bottom and sides of the prepared spring form pan to about a ½ inch from the top of the pan.
For the sour cream custard
Whisk all the ingredients together until the sugar is dissolved.
Pour into the prepared graham crumb crust and bake at 325 degrees F for 50-60 minutes. The custard will still be quite jiggly when done and just beginning to brown slightly at the edges. Allow the flan to cool to room temperature then refrigerate for a few hours before serving with the sautéed apples on top.
For the sauteed apple topping
Peel and cut the apples into thick slices.
In a large skillet melt the butter and add the cinnamon and brown sugar.
Cook until the sugar dissolves and the mixture is bubbly.
Add the apples and sauté until the apples are just fork tender but not mushy; they should still be semi-firm in texture. Remove from heat. The idea here is to let the residual heat to partly cook the apples.
Drain the apples in a colander for about a half hour, collecting the juice and syrup that drains off.
Return the juice and syrup that has drained off the cooked apples to the sauté pan and simmer over medium heat until the sauce gets very thick. Let it cool for about 20-30 minutes.
In a large bowl, gently toss this sauce with the cooked apples and spoon onto the top of the completely cooled flan.
Refrigerate until ready to serve.
Recipe Notes
Total time does not include cooling time. Add a few more hours to allow for that additional time.
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.