Avocado Creme Brûlée


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.

Avocado creme brûlée
Avocado creme brûlée

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.

Avocado creme brûlée


3 thoughts on “Avocado Creme Brûlée

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  • October 23, 2014 at 3:36 pm

    Recipe looks delicious. I have lots of avocados this time of year as everyone’s trees are going off. The largest one is 2 1/2 lbs. and the smallest approximately the size of a baseball.
    I can go to the store and pick up a lime. Sometimes I can get a couple of tablespoons of juice or I can pick one of the limes off my tree and it will give me between four and six tablespoons of juice. I am a pretty good cook having cooked for more than fifty years but there are many folks who need more precise measurements. It is a pet peeve of mine to see 2 avocados, and juice of 1 lime. Size is relative and so some uniformity would be so welcome.


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