Zutaten für Nova Scotia Blueberry Flan
- 1/2 cup (113g) softened butter
- White Sugar
- 1 large egg
- 1 1/2 teaspoons almond extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Fresh Blueberries
- Orange Liqueur
- Fresh Lemon Rind
- 1 cup (240ml) sour cream
- 2 large egg yolks
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Zubereitung von Nova Scotia Blueberry Flan
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon almond extract.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press the dough evenly into the bottom and 2 inches up the sides of a greased 10-inch springform pan.
- Set aside.
- In a medium bowl, gently toss together 4 cups (500g) fresh or frozen blueberries, 1 tablespoon blueberry liqueur (optional), and 1 teaspoon lemon zest.
- Pour the blueberry mixture evenly over the prepared crust.
- In a separate bowl, whisk together 1 cup (240ml) sour cream, 2 large egg yolks, 1/2 cup (100g) granulated sugar, and 1/2 teaspoon almond extract.
- Pour the sour cream mixture evenly over the blueberries.
- Bake in the center of the preheated oven for 70-75 minutes, or until the crust is golden brown and the filling is set. Insert a toothpick into the center – it should come out with a few moist crumbs attached.
- Let the flan cool completely in the pan on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the flan to set completely.
- Carefully remove the sides of the springform pan. Cut into wedges and serve chilled. Garnish with freshly whipped cream and toasted slivered almonds, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
91g
Fat
51g
Carbs
13g
