Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
538
Calories
22g
Protein
37g
Fat
38g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 eggs, lightly beaten
- 1 quart whipping cream
- 4 California avocados, pureed (about 2 lbs.)
- 1 Tbsp sea salt
- ½ tsp freshly ground white pepper
- 18 oysters, poached
- Cooked corn kernels, as needed for garnish
- Chopped cilantro, as needed for garnish
- Thyme sprigs, as needed for garnish
- =
Directions
1
On low speed (take care not to create foam), mix eggs, cream, avocado, salt, and pepper.
2
Divide among 18 four-ounce ramekins.
3
Put ramekins in a shallow baking pan.
4
Pour hot water around ramekins half-way up their sides.
5
Cover with foil.
6
Bake at 325 degrees until custard sets, about 25 minutes.
Recipe sourced from
fandom