A creamy, delicious Mexican style dish, that's sure to go down a treat.
Preheat the oven to 325 degrees F.
For the Avocado Flan:
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.
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.
For the Corn Relish:
In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste.
Nutritional analysis per serving (4 servings)
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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