Wild Blueberry Flan
This recipe makes 12 servings
Ingredients
-
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) sugar
1 egg
1/2 tsp (2 mL) almond_extract
1-1/2 cups (375 mL) flour
1-1/2 tsp (1 mL) baking_powder
1/4 tsp (1 mL) salt
Filling:
5 cups (1.25 L) fresh or frozen blueberries
2 tbsp (25 mL) orange liqueur (like Grand_Marnier)
1 tsp (5 mL) finely grated lemon rind
2 cups (500 mL) sour_cream
2 egg_yolks
1/2 cup (125 mL) sugar
1/2 tsp (2 mL) almond_extract
Preparation
Preheat oven to 350°F (180°C).
In large bowl, beat butter with sugar until blended. Beat in egg and almond extract.
In separate bowl, whisk together flour, baking powder and salt ; pour over batter and stir until blended. Pat over bottom and 2 inches (5 cm) up side of greased 10-inch (3 L) springfrom pan. Set aside.
Filling:
Toss together blueberries, liqueur and lemon rind; scrape over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract; scrape evenly over blueberries.
Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges to serve.
- Keywords : Dessert; Bake; Refrigerate/Chill; Black olives; Sour Cream; Butter; Sugar;
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