The first recipe come from Marcela Valladoloid- Avocado Flan. She serves it with a corn relish and being that I am low carb and I don't really enjoy corn not my thing-but I am sure in the scheme of things if you LOVE corn isn't a bad thing at all. I would be far more crazy...Sorry Marcela, and eat it with the yummy Tomatillo salsa she made with a bit of sour cream infused with lime.
Ingredients
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
Directions
Preheat the oven to 325 degrees F.
In a blender, combine the half-and-half, milk, egg, egg yolk, cream cheese, avocados, salt and pepper. Blend until smooth. Pour the mixture into 4 (4-ounce) ramekins.
Arrange the ramekins in a glass baking dish, and add enough hot water to come halfway up the sides. Cover the baking dish with foil. Bake until the custard is set, about 1 hour. Remove the flans from the oven. Cool to room temperature then refrigerate for 1 hour. Bring the flans to room temperature for 30 minutes before serving. Top with corn relish and serve.
Corn Relish:
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
In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste.
The next came from Applegate farms: Baking an egg in an avocado half Here
Rub a skillet with a light coating of oil and place the avocado slices on top. Crack an egg in the center of each egg. Turn the skillet up to medium heat and place a lid over the skillet and allow it to cook for two to three minutes. Remove with a spatula, sprinkle with salt and pepper and serve.
2 comments:
I saw a recipe the other day that cooked an egg in a tomato with a pesto sauce on top. It looked divine.
Sounds Yummy TigerSue
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