RECIPE | Avocado Flan

RECIPE | Avocado Flan

A whimsical finale to any dinner party, brought to you by our partners at Pacific Sales.

February 25, 2019
● 2 min read
RECIPE | Avocado Flan

RECIPE | Avocado Flan

A whimsical finale to any dinner party, brought to you by our partners at Pacific Sales.

February 25, 2019
● 2 min read
 
By Chef Claudette Zepeda-Wilkins | Illustration by Zoe van Dijk
 
“This started off as a little bit of a joke when Mexican avocados weren’t crossing the border a few months ago,” says Chef Zepeda-Wilkins, Top Chef alum and the creative force behind San Diego’s El Jardin. “I said,
How many things can we put avocado in once they come back?” She compares what happened next to a Forrest Gump shrimp moment: They put avocado on anything and everything. Including the dessert menu. Welcome to avocado flan.
 
Serves 10
 
Ingredients:
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
6 eggs
4 oz full-fat cream cheese
2 ripe avocados, about 1 lb
1 tsp vanilla extract
¼ tsp kosher salt
1 cup granulated sugar
 
1. Prepare the custard: blend the evaporated milk, condensed milk, eggs, cream cheese, avocados, vanilla, and salt in a blender or food processor. Blend in two batches if necessary. If you have time, refrigerate the custard for 12 hours to let the flavors marry.
 
2. When ready to bake, preheat the oven to 325 degrees F° and bring a kettle of water to a boil.
 
3. Make the caramel: Combine the sugar with ¼ cup water in a heavy bottom saucepan. Set over medium-high heat and bring to a boil, about 5 minutes. Without stirring, let the sugar smoke and bubble until it turns a deep amber color, 3-5 more minutes. Pour the caramel into a 9-by 13-in baking dish, swirling to cover the sides. Then pour the custard on top of the caramel and wrap the dish tightly in foil. Fill a deep roasting pan with boiling water, carefully set the foil-wrapped dish in the water bath, and bake until set, about one hour. The sides should be firm to the touch, but the center should still have a slight jiggle.
 
4. Remove the flan from the water bath and leave to cool to room temperature on a wire rack. Then transfer the flan to the refrigerator to chill. When ready to serve, slide a paring knife along the edges of the flan to loosen. Set a large rectangular plate over the baking dish and invert. The flan should easily fall out of the dish and the caramel should run evenly over the baked custard. Cut into pieces and serve.
 
 
A TIP:

The secret to a perfect flan is patience. How do you get a solid-yet-creamy custard evenly coated in amber caramel? Keep your hands off the caramel—let the sugar melt, smoke, and brown without stirring! Then, give yourself enough time to bake the flan low and slow. Go the extra mile and make it the night before so the custard can rest and the flavors can meld.


Related

When You Dream of Avocado, Dream of Dessert | Effortless
Watch
1:50

All the best ideas start as a joke. During a recent avocado embargo, Chef Claudette Zepeda-Wilkins swore to her staff she’d put the luscious fruit on every dish, even desserts, once the avocado train started running again. True to her word, she created an ever-so-slightly green flan made extra creamy with ripe avocados. Then she took it up a notch and baked the custard in a bubble silicone mold, because every dessert should feel like a party. While your flan is in the oven, follow Wilkin’s lead and clean like a maniac before your guests arrive. Effortless flan and a (sort of) sparkling-clean home brought to you by our partners at Pacific Sales.