Avocado Flan

• 1 cup half-and-half
• 1/2 cup whole milk
• 1 egg
• 1 egg yolk
• 2 ounces cream cheese, at room temperature
• 1 1/2 Hass avocados, peeled and pitted
• 1 1/2 teaspoons salt
• 1/8 teaspoon freshly ground black pepper
• Corn Relish, recipe follows
• Special equipment: 4 (4-ounce) ramekins
• 1 cup fresh or frozen and thawed corn
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons chopped red onion
• 1/2 lime, juiced
• Salt and freshly ground black pepper

1. Preheat the oven to 325 degrees F.
2. In a blender, combine the half-and-half, milk, egg, egg yolk, cream cheese, avocados, salt and pepper.
3. Blend until smooth.
4. Pour the mixture into 4 (4-ounce) ramekins.
5. Arrange the ramekins in a glass baking dish, and add enough hot water to come halfway up the sides.
6. Cover the baking dish with foil.
7. Bake until the custard is set, about 1 hour.
8. Remove the flans from the oven.
9. Cool to room temperature then refrigerate for 1 hour.
10. Bring the flans to room temperature for 30 minutes before serving.
11. Top with corn relish and serve.
12. In a small bowl, combine the corn, cilantro, red onion, and lime juice.
13. Season with salt and pepper, to taste.

milk, egg, egg yolk, cream cheese, avocados, salt, freshly ground black pepper, follows, ramekins, corn, cilantro, red onion, lime, salt

Taken from www.foodnetwork.com/recipes/marcela-valladolid/avocado-flan-recipe.html (may not work)