Avocado Flan (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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 |
special equipment: 4 (4-ounce) ramekins |
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:
1. Preheat the oven to 325 degrees F.
2. 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.
3. 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.
4. Corn Relish:
5. In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste.
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