RCI-DS.001.0099.001
California Avocado Flan with Oyster and Corn
California Avocado Flan with Oyster and Corn from the Recidemia collection
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- eggs5 unitlightly beaten
- 1 quart
- California avocados4 unitpureed (about 2 lbs.)
- 1 Tbsp
- ½ tsp
- oysters18 unitpoached
- Cooked corn kernels1 unitas needed for garnish
- Chopped cilantro1 unitas needed for garnish
- thyme sprigs1 unitas needed for garnish
Method
1
Preheat oven to 325°F. Lightly beat the 5 eggs in a bowl and set aside.
2
Puree the California avocados until completely smooth, then press through a fine-mesh sieve to remove any fibrous texture.
3
Whip the whipping cream to soft peaks in a separate bowl, taking care not to overwhip.
4
Combine the pureed avocado with the beaten eggs in a large mixing bowl, stirring gently until fully incorporated.
2 minutes
5
Fold the whipped cream into the avocado mixture in two additions, using a spatula and maintaining the light texture throughout.
2 minutes
6
Season the flan mixture with sea salt and freshly ground white pepper, tasting and adjusting as needed.
7
Divide the flan mixture evenly among four 6-ounce ramekins, filling each to three-quarters full.
8
Arrange the ramekins in a water bath (bain-marie) and pour hot water around them until it reaches halfway up the sides of each ramekin.
1 minutes
9
Bake in the preheated 325°F oven for 20–25 minutes, until the flan is just set but still slightly jiggly in the center.
23 minutes
10
Remove from the water bath and allow the flans to cool to room temperature, approximately 10–15 minutes.
11
Warm the poached oysters gently in their cooking liquid just before serving; do not boil.
12
Top each flan with three poached oysters, then garnish with cooked corn kernels, chopped cilantro, and a sprig of thyme before serving.