Sour Cream Apple Flan close up photo.

Sour Cream Apple Flan

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 Time 30 minutes
Cook Time 1 hour
Cooling time 4 hours
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 385 kcal


For the 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)
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract

For the sauteed apple topping

  • 8 large apples
  • cup butter
  • 1 ½ tsp cinnamon
  • ¾ cup light brown sugar
US Customary - Metric


  1. 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

  1. 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

  1. Whisk all the ingredients together until the sugar is dissolved.
  2. 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

  1. Peel and cut the apples into thick slices.
  2. In a large skillet melt the butter and add the cinnamon and brown sugar.
  3. Cook until the sugar dissolves and the mixture is bubbly.
  4. 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.
  5. Drain the apples in a colander for about a half hour, collecting the juice and syrup that drains off.
  6. 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.
  7. In a large bowl, gently toss this sauce with the cooked apples and spoon onto the top of the completely cooled flan.
  8. 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.

Nutrition Facts
Sour Cream Apple Flan
Amount Per Serving (1 serving)
Calories 385 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 78mg 26%
Sodium 221mg 9%
Potassium 206mg 6%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 39g
Protein 3g 6%
Vitamin A 13.2%
Vitamin C 5.5%
Calcium 8.2%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.