Mexican Avocado Flan with Oyster and Corn Recipe

Avocado Flan with Oyster and Corn

Mexican Avocado Flan with Oyster and Corn Recipe
Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 18


Avocado Flan with Oyster and Corn
Avocado Flan with Oyster and Corn

The Avocado Flan with Oyster and Corn is a luxurious and innovative dish that combines the creamy texture of avocado with the delicate flavor of oysters, complemented by the sweetness of corn. This recipe is perfect for those who appreciate gourmet cooking and are looking for a dish that is both sophisticated and satisfying. The combination of ingredients creates a unique culinary experience that is sure to impress.


The concept of combining avocado and seafood has been a part of coastal cuisines for centuries. However, the Avocado Flan with Oyster and Corn is a modern creation that reflects contemporary culinary trends towards fusion and innovation. The recipe draws inspiration from traditional flan recipes, incorporating avocados for their creamy texture and rich flavor, and oysters for their oceanic freshness. This dish represents a creative blend of flavors and textures, making it a standout recipe in modern gourmet cooking.


How to prepare

  1. Mix eggs, cream, avocados, salt, and pepper on low speed (be careful not to create foam).
  2. Divide the mixture among 18 four-ounce ramekins.
  3. Place the ramekins in a shallow baking pan and pour hot water around them, filling halfway up their sides.
  4. Cover the ramekins with foil.
  5. Bake at 325°F (163°C) until the custard sets, approximately 25 minutes.

Per order

  1. Garnish the flan with 1 oyster, corn, cilantro, and a sprig of thyme.


  • For a vegetarian version, replace the oysters with sautéed mushrooms or artichoke hearts. To add a spicy kick, incorporate a small amount of finely chopped jalapeños into the avocado mixture.

Cooking Tips & Tricks

To ensure the flan is perfectly cooked, it's crucial to mix the eggs, cream, and avocados on low speed to avoid creating foam, which can affect the texture of the flan. Using a water bath (bain-marie) during baking helps to cook the flan gently and evenly, preventing it from curdling. Additionally, make sure the avocados are ripe for the best flavor and texture. For the oysters, poaching them gently will keep them tender and juicy.

Serving Suggestions

This dish is best served as an appetizer or a light main course. It pairs well with a crisp white wine or a light-bodied sparkling wine, which complements the creamy texture and delicate flavors of the flan.

Cooking Techniques

The key technique in this recipe is baking the flan in a water bath, which ensures gentle and even cooking. Poaching the oysters gently is also crucial to maintain their tender texture.

Ingredient Substitutions

If avocados are not available, ripe bananas can be used as a substitute to achieve a similar creamy texture. For a dairy-free version, coconut cream can replace the whipping cream.

Make Ahead Tips

The flan mixture can be prepared a day in advance and stored in the refrigerator. Pour into ramekins and bake just before serving to ensure the best texture and flavor.

Presentation Ideas

Serve the flan on a bed of mixed greens or edible flowers for an elegant presentation. A drizzle of infused oil or a sprinkle of edible gold leaf can add a touch of luxury.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or a light-bodied sparkling wine pairs beautifully with this dish, complementing its creamy texture and delicate flavors.

Storage and Reheating Instructions

Leftover flan can be stored in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 300°F (150°C) for about 10 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of Avocado Flan with Oyster and Corn contains approximately 350 calories. The majority of these calories come from the healthy fats in the avocados and whipping cream.


This dish is relatively low in carbohydrates, with the main sources being the corn kernels used for garnish and the natural sugars present in the avocados. Each serving contains approximately 15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.


Avocado Flan with Oyster and Corn is rich in healthy fats, primarily from the avocados and whipping cream. Avocados are a great source of monounsaturated fats, which are beneficial for heart health. Each serving contains about 30 grams of fat, with a significant portion being healthy fats.


This dish provides a moderate amount of protein, mainly from the eggs and oysters. Each serving offers approximately 10 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

Avocados are a powerhouse of vitamins and minerals, including Vitamin K, Vitamin E, Vitamin C, and potassium. Oysters, on the other hand, are an excellent source of zinc, iron, and Vitamin B12. This dish is not only delicious but also nutritious, providing a range of essential nutrients.


This recipe contains eggs, dairy, and shellfish, which are common allergens. Individuals with allergies to these ingredients should avoid this dish or seek alternative ingredients.


Overall, Avocado Flan with Oyster and Corn is a nutritious dish that offers a good balance of healthy fats, proteins, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a suitable option for those watching their intake.


The Avocado Flan with Oyster and Corn is a sophisticated and delicious dish that combines the creamy texture of avocado with the delicate flavor of oysters, enhanced by the sweetness of corn. This recipe is perfect for those seeking to impress with a gourmet appetizer or light main course. With its rich nutritional profile and elegant presentation, it's sure to be a hit at any dinner party or special occasion.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a hot summer day, and I had gone to visit my dear friend Maria for lunch. She had prepared a delicious meal for us, and as we sat down to eat, she brought out a dessert unlike anything I had ever seen before.

It was a beautiful green flan, topped with plump oysters and sweet corn kernels. I had never heard of such a combination before, but as soon as I took my first bite, I knew I had to learn how to make it.

Maria laughed as she watched me devour the flan, and she promised to teach me her secret recipe. She explained that she had learned it from her grandmother, who had passed it down through generations. I was thrilled at the thought of adding such a unique dish to my repertoire and couldn't wait to get started.

The next day, I went to Maria's house bright and early, armed with a notebook and pen. She greeted me with a warm smile and led me to her kitchen, where we set to work.

The first step was to prepare the avocado mixture for the flan. Maria showed me how to scoop out the creamy flesh of the avocados and blend them with sugar, milk, and eggs until smooth. The mixture turned a vibrant shade of green, and the scent of ripe avocados filled the air.

Next, we lined the bottom of the flan molds with the oysters. Maria explained that the briny, slightly sweet flavor of the oysters would complement the richness of the avocado flan perfectly. I was a bit hesitant at first, as I had never cooked with oysters before, but Maria assured me that they would be delicious.

After carefully pouring the avocado mixture over the oysters, we placed the molds in a water bath and popped them into the oven to bake. As they cooked, the flans rose and set, forming a smooth, creamy custard.

While we waited for the flans to cool, Maria showed me how to prepare the corn topping. She sautéed fresh corn kernels in butter until they were golden and fragrant, then seasoned them with a pinch of salt and a squeeze of lime juice. The bright, fresh flavors of the corn would add a burst of sweetness to the savory flan.

Finally, it was time to unmold the flans and serve them. I held my breath as Maria flipped the molds over onto plates, revealing the smooth, glossy surface of the flans. The oysters peeked out from beneath the velvety avocado custard, and the corn added a pop of color and crunch.

We sat down to eat, savoring each spoonful of the creamy flan. The avocado was rich and decadent, with a subtle sweetness that paired beautifully with the briny oysters and sweet corn. It was a truly unique and delicious dish, and I knew I had found a new favorite recipe.

As I thanked Maria for teaching me her family's secret recipe, she smiled and told me that now it was my turn to pass it down to future generations. I promised to do just that, and as I left her house that day, I knew that the avocado flan with oyster and corn would become a beloved tradition in my own family.

And so, every time I make this dish, I think of Maria and her grandmother, and I am filled with gratitude for the culinary knowledge they have shared with me. It is a recipe that brings joy and connection to all who taste it, and I am proud to carry on the tradition of this delicious and unique dish.


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