A creamy, delicious Mexican style dish, that's sure to go down a treat.


  • 1/4 cup cream

  • 1/4 cup full-cream milk

  • 1/2 cup full-cream 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

  • 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


  • 1.

    Preheat the oven to 325 degrees F.

  • For the Avocado Flan:

  • 1.

    In a blender, combine the 1/4 cup cream and 1/4 cup full-cream milk, 1/2 cup extra full-cream milk, egg, egg yolk, cream cheese, avocados, salt and pepper. Blend until smooth. Pour the mixture into 4 (4-ounce) ramekins.

  • 2.

    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.

  • 3.

    Remove the flans from the oven. Cool to room temperature then refrigerate for 1 hour.

  • 4.

    Bring the flans to room temperature for 30 minutes before serving. Top with corn relish and serve.

  • For the Corn Relish:

  • 1.

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

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 312kj
  • Fat Total 25g
  • Saturated Fat 9g
  • Protein 7g
  • Carbohydrate 18g
  • Sugar 6g
  • Sodium 502mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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