Best Avocado Crème Brûlée Recipes

AVOCADO CRèME BRûLéE

Steps:

• Process the sweetened condensed milk, avocado, lime zest and juice in a food processor, scraping the sides as needed, until completely smooth, 4 to 5 minutes. Divide the mixture among four 5-ounce ramekins and smooth the tops so they are flat. Refrigerate until cold and set, about 1 hour.
• Sprinkle each ramekin with 1 teaspoon sugar. Melt the sugar with a handheld kitchen torch until golden and caramelized. Allow the sugar to cool and harden, 3 to 4 minutes.

AVOCADO CRÈME BRÛLÉE

Steps:

• 1. Scrape seeds from vanilla bean into a small heavy saucepan using tip of a paring knife, then add cream, zest, and a pinch of salt. 2. Heat cream mixture over low heat until hot, then transfer to a bowl set in an ice bath. 3. Chill completely, stirring occasionally, about 10 minutes. 4. Remove vanilla pod and zest. 5. While cream mixture chills, pit and peel whole avocado, then purée in a food processor with 1/2 cup sugar and lemon juice until smooth. 6. Beat cream with 2 Tbsp sugar using an electric mixer until it just holds stiff peaks. 7. Fold in avocado purée. 8. Cut remaining avocado half into 1/3-inch dice, then fold into avocado mousse. 9. Divide mousse among ramekins, then cover each ramekin with plastic wrap. 10. Chill until cold, about 20 minutes. 11. Just before serving, remove plastic wrap and sprinkle 2 tsp sugar evenly over top of each ramekin.Move blowtorch flame evenly back and forth just above sugar until sugar is caramelized and slightly browned. Let stand 2 minutes before serving.

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.