Recipe Avocado Crème Brûlée

AVOCADO CREMA

Steps:

• Combine lime juice, cilantro, garlic, avocado, crema, olive oil, salt, and pepper, in that order, in a blender. Blend until mixture is smooth.

AVOCADO CRèME BRûLéE

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

RECIPE: AVOCADO CRèME BRûLéE

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.