Avocado Flan
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
Level:
Easy
Total:
2 hr 40 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

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.

Corn Relish:

In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste.

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