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

1. Watch how to make this recipe.
2. Special equipment: 4 (4-ounce) ramekins
3. Preheat the oven to 325 degrees F.
4. 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.
5. 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.
6. In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste.