Avocado CrÈme BrÛlÉe Recipes

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AVOCADO CRèME BRûLéE



Avocado Crème Brûlée image

This healthy avocado crème brûlée is surprisingly delicious!

Provided by Chocolate Covered Katie

Categories     Dessert

Time 10m

Number Of Ingredients 6

1/2 cup mashed ripe avocado
1/2 cup milk of choice or canned coconut milk
1/2 tsp pure vanilla extract
1/16 tsp salt
3 tbsp sweetener of choice ((see note below))
2-3 tsp brown sugar or coconut sugar ((omit for a sugar-free version that just won't have the classic top))

Steps:

  • *If using a liquid sweetener, scale milk back by three tbsp.To make the recipe, puree the first five ingredients until completely smooth. Pour into oven-safe ramekins or small dishes and refrigerate until thick like mousse-about five hours or overnight. (These can easily be eaten as mousse, sans the crème brûlée topping if desired.) Before serving, sprinkle about a tsp of brown sugar evenly on top of each dish, then either set as close to your oven's broiler as possible and broil OR use a blow torch to burn the sugar. If broiling, it will only take 5-10 minutes, so watch carefully and rotate frequently.View Nutrition Facts

Nutrition Facts : Calories 61 kcal, ServingSize 1 serving

RECIPE: AVOCADO CRèME BRûLéE



Recipe: Avocado Crème Brûlée image

Time 20m

Number Of Ingredients 4

1 cup sweetened condensed milk
2 medium-firm ripe hass avocados, peeled, pitted and cut into chunks
2-3 tablespoons fresh lemon juice
1/2 cup sugar, for topping

Steps:

  • For the creme brûlee 2. Place the condensed milk and avocados into a food processor and process until the mixture is velvety smooth, 1 to 2 minutes. Add the lemon juice 1 tablespoon at a time, and pulse for a few more seconds after each addition. 3. At this point, taste the avocado cream to check if the lemon juice is giving the right balance. I usually use 2 tablespoons of fresh lemon juice and add a drop or two more, if necessary. 4. Using a rubber spatula, scrape the mixture into four ramekins, making sure it is nice and flat inside the ramekin. Chill for 4 hours in the refrigerator. 5. Right before serving, spread a thin layer of sugar evenly over the top of each custard. 6. Ignite the torch to medium. Melt the sugar by moving the flame back and forth across the custard while maintaining a distance of 2 inches between the flame and the surface. The sugar will melt, bubble, then turn into a golden caramel. In less than a minute, it will harden to a delicious crust. Allow to cool for 3 to 5 minutes before serving. Do not brûlée the dessert more than 20 minutes in advance of serving.

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