Avocado Flan
- 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.
Corn Relish:
- In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste.
