Sour Cream Apple Flan

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Sour Cream Apple Flan, so easy to make! The mix & pour, baked sour cream custard filling is a lighter tasting alternative to cheesecake. Many folks say it’s better!

Sour Cream Apple Flan

This Apple Sour Cream Flan is fantastic at any time of year, of course, but it always makes me think of the bounty of Fall apples. When everyone is wondering what to do with all those apples, this is one of the best apple desserts I know!

Sour Cream Apple Flan

This was the first time that I did a sautéed 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 favourite apple desserts list and I love my apple desserts! 

Sour Cream Apple Flan

For the crumb crust:
  • ¼ cup sugar
  • 2 ½ cups graham cracker crumbs
  • ½ cup melted butter

For the sour cream custard:
  • 3 cups sour cream (Three 8 oz tubs)
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract

For the sauteed apple topping:
  • ⅓ cup butter
  • 8 large apples
  • 1 ½ tsp cinnamon
  • ¾ cup light brown sugar

  1. Grease a 9 inch spring form pan. Preheat oven to 325 degrees I like 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.

For the crumb crust:
  1. 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.

For the sour cream custard:
  1. Whisk all the ingredients together until the sugar is dissolved.
  2. Pour into the prepared graham crumb crust and bake at 325 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 few hours before serving with the sautéed apples on top.

For the sauteed apple topping:
  1. Peel and cut the apples into thick slices.
  2. In a large skillet melt the butter and add the cinnamon and brown sugar.
  3. Cook until the sugar dissolves and the mixture is bubbly.
  4. 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.
  5. Drain the apples in a colander for about a half hour, collecting the juice and syrup that drains off.
  6. 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. Let it cool for about 20-30 minutes.
  7. In a large bowl, gently toss this sauce with the cooked apples and spoon onto the top of the completely cooled flan.
  8. Refrigerate until ready to serve.

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