Strawberry Cointreau Sour Cream Custard Flan

Strawberry Cointreau Sour Cream Custard Flan

One of many variations of this flan that we have made hundreds of times at our house over the years. Practically any fruit topping is great with creamy and oh-so-easy baked custard flan. It is an absolute go-to recipe in our family and no doubt the dessert that I have made the most times in my life. Dinner guests often request it in advance and most often, we are happy to fulfill the request because it is just so quick and easy to prepare. You will literally have this in the oven in minutes but your guests will think you slaved over it.

• 2 pounds strawberries

Cut into quarters or slices and sprinkle with:

• 4 tbsp sugar
• 3 tbsp Cointreau or other orange liqueur

(If you want to make this without alcohol, just substitute the Cointreau for 1 tbsp grated orange zest.)

Allow the strawberries to marinate for a couple of hours, tossing the berries occasionally.

Grease a 9 inch springform pan.

Mix together until well combined:

• 2 ½ cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup sugar

Press into the bottom and sides of the greased springform pan to about a ½ inch from the top of the 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 until the sugar is dissolved:

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

Pour into the prepared graham crumb crust and bake at 325 degrees F for 50-60 minutes. The custard will still be a little jiggly when done and just beginning to brown very slightly at the edges. Allow the flan to cool to room temperature then refrigerate for a couple of hours before serving with the marinated strawberries on top.