AVOCADO FLAN WITH OYSTER AND CORN

5 eggs, lightly beaten
2 pints whipping cream
2 pounds California avocados
1 tbsp salt
1/2 tsp freshly ground white pepper
TO SERVE:
18 oysters, poached
cooked corn kernels
chopped cilantro
thyme sprigs

Preheat oven to 325 degrees F.

On low speed (take care not to create foam), mix eggs, cream, avocados, salt and pepper. Divide among 18 four-ounce ramekins.

Put ramekins in a shallow baking pan; pour hot water around ramekins half-way up their sides. Cover with foil.

Bake at 325 degrees F until custard sets, about 25 minutes.

TO SERVE, PER ORDER:
Garnish flan with 1 oyster, corn, cilantro and a thyme sprig.