How did you enjoy your first avocado? In guacamole or chopped up in a salad? Or maybe like me, you remember when they were exotic imports from Hawaii or California. Back then we would slice the avocado in half and serve it with a spoonful of Girard’s Dressing or maybe a scoop of chicken salad.
But now the fruit is ubiquitous, especially during avocado season. In May, at least here in Texas the grocery stores have mounds of the fruit, piled 2 or 3 feet high. And I can’t pass by without grabbing several of the nutty-tasting fruits, especially when I know the meat inside will be perfect- firm, green and no black bruises.
This poses a challenge, though, because what can I possibly make with so many avocados? Guacamole is great, but every day for a month? Thank goodness for Brazil where they eat avocados like fruit (which they actually are). This opens up a new world of dessert recipes for the avocado-challenged cook.
So now I’m trying to forget about the avocado as a savory food and think of it as a mango that needs sweetening. Or a greenish banana. But that highlights a cultural predicament. If it’s not mint or lime, a guacamole-colored dessert looks strange to many of us. But it shouldn’t be that way! Let’s be adventurous and take a mini-trip to Brazil with this easy dessert. (Note: Because this avocado creme brulee is so rich, I like to make smaller servings for 8 people rather than 6.)
- 1 cup sweetened condensed milk
- 2 medium firm-ripe Haas avocados, peeled, pitted and cut into chunks
- 2-3 tablespoons fresh lemon juice
- 1/2 cup crushed and powdered lemon drop candies
- Put the condensed milk and avocados into a food processor. Process until very smooth, at least 1-2 minutes. Add 1 tablespoon of the lemon juice and pulse for a few seconds. Taste and repeat, adding the lemon juice a little at a time until you get the right balance (usually 2-3 tablespoons).
- Spoon the mixture into six to eight ramekins, cover with plastic wrap and place in the refrigerator until cool, about 4 hours.
- Before serving: Fit a food processor with a large blade and turn on. Slowly add the candies, 3-4 at a time, until they are pulverized into a fine powder.
- Spoon and evenly spread the lemon drop powder on top of the brulee. Place under the broiler until the crushed lemon drops bubble and the top is slightly browned, about 5 minutes.