Imagine a dessert so creamy, so tantalizing, that it transports you to a world of pure culinary bliss with just one bite. Our Sour Cream Blueberry Lemon Flan is not just a dessert; it's an experience that combines the velvety smoothness of traditional flan with a burst of fresh blueberries and a zesty lemon twist. Perfect for those who crave a sophisticated yet comforting treat, this recipe will elevate your dessert game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup sour cream
- 1 cup blueberries
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- Butter for greasing
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9-inch round baking dish or flan mold to prevent sticking.
- In a large mixing bowl, whisk together the eggs, sour cream, sugar, lemon juice, and vanilla extract until smooth and well combined. Ensure there are no lumps in the mixture.
- Gently fold in the fresh blueberries, being careful not to crush them, so they remain whole and evenly distributed throughout the mixture.
- Create a water bath by placing the buttered baking dish inside a larger roasting pan. Fill the outer pan with hot water about halfway up the sides of the flan dish.
- Carefully pour the blueberry-sour cream mixture into the prepared baking dish. The water bath will help the flan cook evenly and prevent cracking.
- Bake in the preheated oven for 45-50 minutes, or until the center is just set but still slightly jiggly. The edges should be firm and the top should be a light golden color.
- Remove from the oven and carefully take the flan out of the water bath. Allow to cool at room temperature for 30 minutes.
- Refrigerate the flan for at least 2 hours or overnight to allow it to set completely and develop its full flavor profile.
- Before serving, run a thin knife around the edges of the flan to loosen it. Invert onto a serving plate and garnish with additional fresh blueberries and a light dusting of powdered sugar if desired.
Tips
- Water Bath Mastery: The key to a silky smooth flan is the water bath technique. Ensure your water is hot and fills the outer pan about halfway up the sides of your baking dish.
- Gentle Mixing: When folding in blueberries, use a light hand to prevent crushing them. Whole, intact berries create beautiful pockets of fruity flavor.
- Temperature Precision: Use room temperature eggs and ingredients for a more uniform mixture and smoother texture.
- Cooling is Crucial: Allow the flan to cool at room temperature before refrigerating. This helps prevent cracks and ensures a perfect set.
- Make Ahead Friendly: This flan actually tastes better when chilled overnight, making it a perfect make-ahead dessert for dinner parties or special occasions.
- Garnish Creatively: While optional, a light dusting of powdered sugar or a few fresh blueberries can take the presentation to the next level.
Nutrition Facts
Calories: 150kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 82mg
