Sour Cream Apple Flan
Ingredients
For the Crumb Crust:
- 2-½ cups graham cracker crumbs
- ½ cup butter, melted
- ¼ cup granulated sugar
For the Sour Cream Custard:
- 3 8-ounce tubs sour cream
- 1 cup granulated sugar
- 3 large eggs
- 3 tsp. vanilla extract
For the Sauteed Apple Topping:
- 8 large apples
- ⅓ cup butter
- 1-½ tsp. cinnamon
- ¾ cup light brown sugar
Instructions
- Pre-heat the oven to 325°F.
- Grease a 9-inch spring form pan – it is recommended to add a layer of parchment paper to the bottom of any spring form pan when baking to easily release the dessert from the pan when it cools; no need to cut it to size; just lay a square of parchment paper over the base of the pan before you attach the side section and roughly trim any excess that sticks out the bottom.
To prepare the crumb crust:
- In a medium bowl, mix together the crumbs, butter and sugar until well combined.
- Press into the bottom and sides of the prepared spring form pan to about a ½-inch from the top of the pan.
To prepare the sour cream custard:
- Using a large mixing bowl, whisk all the ingredients together until the sugar is dissolved.
- Pour into the prepared graham crumb crust, place in the pre-heated oven and bake at 325°F for 50 to 60 minutes; at this point, the custard will still be quite jiggly and just beginning to brown slightly at the edges.
- Remove from the oven; place on a wire rack and allow the flan to cool to room temperature.
- Once completely cooled, cover tightly with shrink wrap and place in the refrigerator for a few hours before serving with the sautéed apples on top.
To prepare the sauteed apple topping:
- Peel and cut the apples into thick slices.
- In a large skillet, melt the butter; add the cinnamon and 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 in a container with a rim.
- 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.
- Remove from the heat and allow it cool for about 20 to 30 minutes.
To assemble and serve:
- In a large bowl, gently toss the sautéd sauce with the cooked apples.
- Remove flan from the refrigerator; spoon onto the top of the flan and refrigerate again until ready to serve.