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Avocado Flan

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  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Cook: 1 hr
  • Yield: 4 servings
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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

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


Special equipment:
4 (4-ounce) ramekins
  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.

Corn Relish:

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