What’s the first thing that comes to mind? Guacamole perhaps?
Simple mashed avocado on toast does the trick too.
But what about dessert?
Avocado creme brûlée?
It’s not scary, I promise. Please don’t run away, it’s delicious, I swear!
The perfect, no-bake, summer dessert.
Color – gorgeous.
Texture – surreal.
I may never go back to traditional, custard-based creme brûlée.
It’s that good.
Photos updated Nov.11/2013
Avocado Creme Brûlée
Adapted from Food Republic
2 very ripe avocados, halved and cubed
1 lime, juiced
2/3-3/4 cup sweetened condensed milk, regular or low fat
Scoop the avocados into a bowl. Combine with the lime juice and 2/3 cup of sweetened condensed milk. Puree with an immersion blender (if you don’t have one you can also blend everything in a food processor or blender) until smooth and creamy. This is where you have to taste to see if it needs more sweetness. Depending on the size of the avocados and your palate, you may or may not find that it needs more sugar. If so, add more sweetened condensed milk as needed and blend to ensure everything is incorporated. Portion the works into ramekins (this made 3 for me put you could stretch it to 4 smaller servings). Refrigerate for 2-3 hours or until thoroughly chilled. Prior to serving, sprinkle the tops with sugar and brûlée using a blow torch (or broiler if that’s the way you roll). It will have you wondering why you never used avocados in dessert before, that’s for sure.