Sunday Scoff | Blueberry Sour Cream Flan
Rock Recipe's Barry Parsons says the slightly tangy note of sour cream is ideal with fresh berries or berry compotes to top this not-too-sweet, but rich and creamy dessert.
Blueberry Sour Cream Flan
Grease the bottom of a 9" springform pan, or line the bottom with parchment paper, which will help when releasing the flan from the pan.
Mix together until well combined:
1 1/4 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar
Press into the bottom of the greased and parchment-lined springform pan. Set aside.
For the custard part of the dessert, Barry Parsons says it's important to use full-fat sour cream or the filling will not set. He uses 18% m.f. 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 onto the prepared graham crumb crust, and bake at 325 degrees F for 60 minutes. 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 colour at all is necessary for the flan to be properly baked. Allow the flan to cool to room temperature, then refrigerate for at least a couple of hours before adding the blueberry topping.
2 cups blueberries (fresh or frozen)
1/2 cup sugar
1/4 cup water
1 rounded tbsp corn starch
Bring the berries and sugar to a gentle boil. Mix the corn starch with the water, and add slowly to the boiling berry mixture, stirring constantly. Boil gently for one additional minute, stirring constantly. Cool and pour over the cooled flan. Refrigerate for two to three hours before serving.