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 Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings12Servings
Calories319kcal
AuthorBarry C. Parsons
Ingredients
FOR THE GRAHAM CRUMB CRUST
1¼cupsgraham cracker crumbs
¼cupmelted butter
2tbspsugar
FOR THE FLAN LAYER
Three, 8 oz tubs of sour cream (3 cups)
1cupsugar
3large eggs
3tspvanilla extract
FOR THE BLUEBERRY COMPOTE
2cupsblueberries(fresh or frozen)
½cupsugar
1tspfinely grated lemon zest(optional)
½tspcinnamon(optional)
1rounded tablespoon corn starch
¼cupwater
Instructions
Grease the bottom of a 9 inch springform pan or better, line it with parchment paper.
Mix together the graham crumbs, melted butter, and 2 tbsp sugar until well combined.
Press into the bottom of the greased or parchment lined springform pan.
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”.
Whisk together the sour cream, 1 cup sugar, eggs and vanilla until the sugar is dissolved.
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.
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
Bring the berries and sugar to a very gentle boil. (plus the lemon zest and cinnamon if you are using them)
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.