Avocado Creme Brulee

1. 1

   Place the condensed milk and avocados into a food processor and process until the mixture is velvety smooth, 1 to 2 minutes.

2. 2

   Add the lemon juice 1 tablespoon at a time, and pulse for a few more seconds after each addition.

3. 3

   At this point, taste the avocado cream to check if the lemon juice is giving the right balance.

4. 4

   I usually use 2 tablespoons of fresh lemon juice and add a drop or two more, if necessary.

5. 5

   Using a rubber spatula, scrape the mixture into four ramekins, making sure it is nice and flat inside the ramekin.

6. 6

   Chill for 4 hours in the refrigerator.

7. 7

   Right before serving, spread a thin layer of sugar evenly over the top of each custard.

8. 8

   Ignite the torch to medium.

9. 9

   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.

10. 10

    The sugar will melt, bubble, then turn into a golden caramel.

11. 11

    In less than a minute, it will harden to a delicious crust.

12. 12

    Allow to cool for 3 to 5 minutes before serving.

13. 13

    Do not brulee the dessert more than 20 minutes in advance of serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.