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
Recipe type: Appetizer
Cuisine: southwest
Serves: 6
  • 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
  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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{ 6 comments… read them below or add one }

Kalyn January 10, 2013 at 4:49 pm

Sounds fantastic!


Donna January 11, 2013 at 10:38 am

Avocado in an even creamier state!


JC Marc January 11, 2013 at 1:25 am

I remember that garlic custard! Delicious. Please, pretty please try and recreate it. Now about this avocado flan. I can’t picture this with my taste buds, but I am going to take your word that it’s delicious and I’m going to try this. I will let you know how mine comes out. Thank you so much for sharing.


Donna January 11, 2013 at 10:38 am

Your wish is my commend – now I have a new task for the weekend: Garlic Custards!


Cookin Canuck January 16, 2013 at 9:18 am

What an original idea! This would make such a pretty presentation at a dinner party.


Donna January 16, 2013 at 11:54 am

Yes – I have discovered that I like avocados gently cooked!


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