NEW VIDEO RECIPE: 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.

Watch how easy it to quickly put together this delicious but elegant dessert.

For the complete recipe for this dessert click here. 

For iPad, iPhone and other mobile users if the video does not load below please click here.

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.

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.