- Level: Easy
- Total: 2 hr 40 min
- Prep: 10 min
- Inactive: 1 hr 30 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 2 hr 40 min
- Prep: 10 min
- Inactive: 1 hr 30 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Corn Relish:
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.
