Avocado Flan with Oyster and Corn

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
18

A delightfully creamy avocado custard is a delicate base for the earthy oyster topping. Corn and thyme garnish this savory flan.

Ingredients

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

Steps

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.

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

FSD Resources