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Blueberry Sour Cream Flan

Blueberry Sour Cream Flan

Blueberry Sour Cream Flan - one of the easiest and most luscious dessert recipes ever! Just a few simple ingredients come together to form this creamy, slightly tangy, baked custard on a graham crumb base and topped with a delicious blueberry compote. The basic recipe can be used with any fruit topping of your choice.
Course Dessert
Cuisine North American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 Servings
Calories 319 kcal
Author Barry C. Parsons

Ingredients

FOR THE GRAHAM CRUMB CRUST

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

FOR THE FLAN LAYER

  • Three , 8 oz tubs of sour cream (3 cups)
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract

FOR THE BLUEBERRY COMPOTE

  • 2 cups blueberries (fresh or frozen)
  • ½ cup sugar
  • 1 tsp finely grated lemon zest (optional)
  • ½ tsp cinnamon (optional)
  • 1 rounded tablespoon corn starch
  • ¼ cup water
US Customary - Metric

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 and vanilla 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 and cinnamon if you are using them)
  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.

Recipe Notes

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
Blueberry Sour Cream Flan
Amount Per Serving
Calories 319 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 80mg 27%
Sodium 153mg 6%
Potassium 130mg 4%
Total Carbohydrates 39g 13%
Sugars 33g
Protein 3g 6%
Vitamin A 11%
Vitamin C 3.5%
Calcium 8%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.