Blueberry Sour Cream Flan
FOR THE GRAHAM CRUMB CRUST
1¼ cups graham cracker crumbs
¼ cup melted butter
2 tbsp. sugar
FOR THE FLAN LAYER
3- 8 oz. tubs of sour cream (3 cups)
1 cup sugar
3 large eggs
3 tsp vanilla extract
FOR THE BLUEBERRY COMPOTE
2 cups blueberries, (fresh or frozen)
½ cup sugar
1 tsp finely grated lemon zest, (optional)
½ tsp cinnamon, (optional)
1 rounded tablespoon corn starch
¼ cup water
Grease the bottom of a 9 inch springform pan or better, line it with parchment paper.
Mix together the graham crumbs, melted butter, and 2 tbsp sugar until well combined.
Press into the bottom of the greased or parchment lined springform 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 the sour cream, 1 cup sugar, eggs and vanilla until the sugar is dissolved.
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.
Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with blueberry topping.