| 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
- 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
Instructions
- 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.
- In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 330 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 8 g |
| Cholesterol | 118 mg |
| Sodium | 571 mg |
Reviews
Don’t knock it till you try it!
I made the corn relish for some tacos we made yesterday…. It was really good, and so simple, but the flan I was going to make, but we didn’t have ramekins, and the market that we went to didn’t have them for sale, so I made the Easy Corn Tamales, Easy Chile Salsa, and the Chocolate margarita, from this episode that I watched, From Mexico To The World. But after reading the reviews for the avocado flan, I don’t know if I want to make it. But try the corn relish, it’s good for dipping corn chips in, topping off stuff, it was super good. By the way raindropsfalling, it’s delish raw, don’t cook it.
YUCK!
Ok, I only tried this because her Tilapia a la Veracruzana was so sensational. However, this was a crowd-displeaser. I was the only one, of four, that finished it. (And it was only in a little ramekin. The three others only took a bite or two. It’s more like an avocado souffle, but with less taste. It was ok… nothing too special. I don’t think the corn salsa did it much justice either. Since the “flan” has such a mild taste, the salsa should be a little zippier, or spicier, to kick it up. I’ll be curious to see what others think.
Do you not cook the corn? It seems to me that it would not be as tasty if the corn is raw. Can you clarify?
Different and good.