Cinnamon Apple Sour Cream Custard Flan

I combined a couple of my favorite recipes to come up with this fantastic dessert. This was the first time that I did a sauteed apple topping for my famous sour cream custard flan. I brought it to a house party a couple of weeks ago and it was a huge hit. Just looking at the picture this morning makes me want to bake another one. This one very quickly jumps to my top ten favorite desserts list. Highly recommended!


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:

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

Pour into the prepared graham crumb crust and bake at 350 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 couple of hours before serving with the sautéed apples on top.

Sautéed Apples

Peel and cut into thick slices

8 large apples

In a large skillet melt

1/3 cup butter

Add
1 ½ tsp cinnamon
¾ cup light brown sugar

Cook until the sugar dissolves and the mixture is bubbly. 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. Drain the apples in a colander for about a half hour, collecting the juice and syrup that drains off.

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. In a large bowl, gently toss this sauce with the cooked apples and spoon onto the top of the completely cooled flan.