Avocado Flan with Oyster and Corn
A delightfully creamy avocado custard is a delicate base for the earthy oyster topping. Corn and thyme garnish this savory flan.
5 eggs, lightly beaten
1 qt. heavy cream
4 avocados, pureed
1 tbsp. sea salt
1⁄2 tsp. white pepper, ground
18 oysters, poached
Corn kernels, cooked, as needed
Thyme sprigs, as needed for garnish
1. On low speed (do not create a foam), mix eggs, cream, avocado, salt, and pepper.
2. Divide among 18 4-oz. ramekins. Place ramekins in a shallow baking pan. Pour hot water into pan halfway up ramekins and cover with foil.
3. Bake at 325° F. until custard sets, approx. 25 min.
4. Top with one oyster, and garnish with corn and thyme.