Best Wild Blueberry Flan Recipes
NOVA SCOTIA BLUEBERRY FLAN
A wonderful fruit dessert, easily made with frozen blueberries if you can't find fresh. The province of Nova Scotia has an abundance of blueberries, hence the name. (Recipe originates with Canadian Living.)
Provided by Lennie
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F (180C).
- In large bowl, beat butter with sugar until blended, then 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 up side of greased 10-inch springform pan; set aside.
- Now make filling.
- Toss together blueberries, liqueur and lemon rind; pour over crust.
- In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour 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 and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.
LEMON BLUEBERRY FLAN CAKE
This is a fast, easy, delicious, prepackaged ingredients recipe. Purists will want to make their own flan, pudding, jelly, etc. NOT ME! It looks impressive and is a cinch to make. Recipe came from one of those paperback recipe booklets sold in the checkout line. Prep time is estimated - so is servings. The scrumtialiciousness of the recipe is accurate :)
Provided by Satisfied Kris
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix the soft cream cheese and pudding until smooth.
- Place the flan sponge cake on a platter.
- Spread the pudding mixture in the center of the flan.
- Top with blueberries.
- Spoon the melted current jelly over the blueberries.
- Serve immediately or refrigerate (covered) until time to serve.
Nutrition Facts : Calories 230.6, Fat 9.6, SaturatedFat 5.8, Cholesterol 49.1, Sodium 210.5, Carbohydrate 33.8, Fiber 1.3, Sugar 17.4, Protein 4
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