Ingredients

• 3/4 stick (6 tablespoons) unsalted butter
• 1 1/2 cups finely chopped onion
• 6 cups frozen white sweet corn, thawed
• 1 cup milk
• 3/4 cup heavy cream
• 8 eggs
• 1 3/4 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 3/4 teaspoon ground cumin
• 1/4 teaspoon freshly grated nutmeg
• 1 cup finely grated Parmegiano-Reggiano cheese
• 8 ounces sliced bacon
• 2 firm but ripe avocados
• 1 tablespoon sherry vinegar
• 1 tablespoon olive oil

Directions

1. Put rack in middle position and preheat oven to 350F.

2. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook onion, stirring occasionally, until soft, about 3 minutes. Add corn and cook over high heat, stirring occasionally, until corn stars to brown, about 8 minutes more.

3. Blend half the quantity of corn along with half of the milk and heavy cream, and 4 eggs in a blender until smooth. Transfer mixture from blender to a fine sieve over a large bowl. Push mixture through sieve with back of a ladle and discard solids.

4. Stir Parmigiano-Reggiano, 11/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and nutmeg into strained corn mixture.

5. Bring a tea kettle or pot of water to a boil for a water bath.

6. Butter quiche dishes, then place one dish into each of the aluminum foil baking pans. You will need to push them down into pans (they will fit tightly and slightly bend sides of pans). Transfer half of corn mixture into each baking dish.

7. Put baking pans onto oven rack side by side, then add enough boiling water into the foil baking pans to come half way up the sides of the ceramic baking dishes.

8. Bake flans until lightly puffed, firm to the touch and lightly golden, 25 minutes. Loosely cover flans with aluminum foil until ready to serve. (Flans should be served warm.)

9. While flans are baking, cook bacon in a large skillet over moderately low heat, until crisp. Transfer bacon to plate with paper towels. When bacon is cool, finely chop and reserve.

10. Halve avocados lengthwise, pit and scoop flesh out with a large spoon. Thinly slice avocados crosswise, then gently toss in a bowl with vinegar, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

11. Halve avocados lengthwise, pit and scoop flesh out with a large spoon. Thinly slice avocados crosswise, then gently toss in a bowl with vinegar, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

12. To serve flans, sprinkle with finely chopped bacon and spoon avocado into center of flan or serve on the side.

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