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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 350ºF (180ºC).


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.