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Wild Blueberry Flan




Source of Recipe


Courtesy of: Canadian Living Cooks


List of Ingredients




Crust


1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 tsp almonds, extract
1 1/2 cup flour
1 1/2 tsp baking powder
tsp salt

Filling


5 cup fresh or frozen blueberries
2 tbsp orange liqueur
1 tsp finely grated lemon, rind
2 cup sour cream
3 tbsp minute tapioca
2 egg, yolks
1/2 cup sugar
1/2 tsp almonds, extract



Recipe



Crust
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, minute tapioca, 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.