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Close up photo of one slice of Bumbleberry Vanilla flan on a white plate

Bumbleberry Vanilla Flan

Bumbleberry Vanilla 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 vanilla crumb base and topped with a delicious bumbleberry compote. The basic recipe can be used with practically 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 or more
Author Barry C. Parsons

Ingredients

FOR THE VANILLA COOKIE CRUMB CRUST

  • cups vanilla cookie crumbs I used Nilla Wafers
  • ¼ cup melted butter
  • 2 tbsp sugar

FOR THE FLAN LAYER

  • 3 cups full fat sour cream
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract

FOR THE BUMBLEBERRY COMPOTE

  • 2 cups mixed summer berries fresh or frozen
  • ½ cup sugar
  • 1 tsp finely grated lemon zest optional
  • 1 rounded tablespoon 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 vanilla cookie 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 dessert 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 bumbleberry topping.
  8. TO PREPARE THE BUMBLEBERRY COMPOTE
  9. Bring the berries and sugar to a very gentle boil. (plus the lemon zest if you are using it.)
  10. 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.