Avocado Flans Recipe

by Donna on January 10, 2013


 Avocado Flans square

Did another year just fly by? Really?

I don’t know about you, but every January I am craving veggie dishes. Avocados are one of my favorite vegetables  fruits. OOOppppss! According to the California Avocado folks, they are really a fruit. Whatever their genus, they are one of the most delicious edible substances in this world.

I decided it was time to break out of my guacamole rut and try some new avocado dish, and this is a delightful innovation – avocado. But even better.

This dish was inspired by a garlic custard I once had at the Terra Cotta Cafe in Tucson, Arizona which, alas, is no more. Stunningly good southwest food, BTW. Their garlic custards were served with toasted spiced hazelnuts, and were a creamy yet light masterpiece.

Try these flans and they will become your second favorite thing to do with avocados.

– posted by Donna

Check out other avocado adventures:

Mango Avocado Breakfast Parfaits here at Everyday Southwest
18 guacamole recipes
at California Avocados

Fried Avocados by Foodie Crush

Avocado Flans

5.0 from 1 reviews
Avocado Flans Recipe
 
Author:
Recipe type: Appetizer
Cuisine: southwest
Serves: 6
Ingredients
  • 2 large ripe Chilean Haas avocados
  • 1 tablespoon lime juice
  • 1½ cups whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper sauce
  • 4 large eggs
  • A little vegetable oil spray
  • 6 ounces diced hazelnuts
  • 2 teaspoons cumin
  • 2 teaspoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
Instructions
  1. Preheat oven to 325 degrees.
  2. Scoop out avocado flesh into a 1-cup measure, pressing down to fill the cup. Use any remaining avocado flesh as a garnish.
  3. Blend in blender the 1 cup of avocado flesh, lime juice, milk, garlic powder, salt and cayenne pepper sauce.
  4. In a medium mixing bowl, whisk together eggs. Slowly whisk in blender mixture until smooth. Spray 6 one-cup ramekins with oil. Pour in ¾ cup of avocado mixture into ramekins. Place ramekins in a 9 by 13 baking pan. Fill pan with water surrounding ramekins, until halfway up sides of ramekins.
  5. Bake for 60 minutes at center of oven. Let cool to room temperature. Slide knife around edges of ramekins and invert each flan onto a small salad plate.
  6. While flans are baking, place hazelnuts in a small skillet over medium heat and cook for 2 minutes, stirring frequently. Add all remaining ingredients and cook for another minute or two, stirring constantly until nuts are well coated. Let cool to room temperature. Spoon around edges of flans and serve immediately.

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