Scoop out avocado flesh into a 1-cup measure, pressing down to fill the cup. Use any remaining avocado flesh as a garnish.
Blend in blender the 1 cup of avocado flesh, lime juice, milk, garlic powder, salt and cayenne pepper sauce.
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.
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.
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.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/avocado-flans-recipe/