Avocado Flan

Name: Avocado Flan
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 cup half-and-half; 1/2 cup whole milk; 1 egg; 1 egg yolk; 2 ounces cream cheese, at room temperature; 1 1/2 Hass avocados, peeled and pitted; 1 1/2 teaspoons salt; 1/8 teaspoon freshly ground black pepper; Corn Relish, recipe follows; 1 cup fresh or frozen and thawed corn; 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons chopped red onion; 1/2 lime, juiced; Salt and freshly ground black pepper

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Level: Easy
Total: 2 hr 40 min

Prep: 10 min
Inactive: 1 hr 30 min
Cook: 1 hr

Yield: 4 servings

Level: Easy
Total: 2 hr 40 min

Prep: 10 min
Inactive: 1 hr 30 min
Cook: 1 hr

Yield: 4 servings

Ingredients

1 cup half-and-half

1/2 cup whole milk

1 egg

1 egg yolk

2 ounces cream cheese, at room temperature

1 1/2 Hass avocados, peeled and pitted

1 1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

Corn Relish, recipe follows

Corn Relish:

1 cup fresh or frozen and thawed corn

2 tablespoons chopped fresh cilantro leaves

2 tablespoons chopped red onion

1/2 lime, juiced

Salt and freshly ground black pepper

Directions

Special equipment:

4 (4-ounce) ramekins

Preheat the oven to 325 degrees F.
In a blender, combine the half-and-half, milk, egg, egg yolk, cream cheese, avocados, salt and pepper. Blend until smooth. Pour the mixture into 4 (4-ounce) ramekins.
Arrange the ramekins in a glass baking dish, and add enough hot water to come halfway up the sides. Cover the baking dish with foil. Bake until the custard is set, about 1 hour. Remove the flans from the oven. Cool to room temperature then refrigerate for 1 hour. Bring the flans to room temperature for 30 minutes before serving. Top with corn relish and serve.