Step 1

Cut into quarters or slices and sprinkle with the sugar and Cointreau. (If you want to make this without alcohol, just substitute the Cointreau for 1 tbsp finely minced orange zest.) Allow the strawberries to marinate for an hour or two, tossing the berries occasionally.

Step 2

Mix the crumbs, butter and sugar together well. Press the crumb mixture into the bottom and sides of the greased springform pan to about a ½ inch from the top of the pan. I line the bottom of the pan with parchment paper for easy release from the pan once the dessert has cooled.

Step 3

For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.

Step 4

Whisk together the sour cream, sugar, eggs and vanilla extract until the sugar is dissolved.

Step 5

Pour into the prepared graham crumb crust and bake at 325 degrees F for 60-65 minutes. The custard will still be a little jiggly when done and just beginning to brown very slightly at the edges. Allow the flan to cool to room temperature then refrigerate for a couple of hours before serving with the marinated strawberries on top.