Avocado Creme Brulee

Avocado Creme Brulee

Avocado Creme Brulee

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.)

Avocado Creme Brulee (Crème Brûlée de Abacate)
Recipe Type: Dessert
Cuisine: Brazilian
Serves: 6-8
  • 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
  1. 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).
  2. Spoon the mixture into six to eight ramekins, cover with plastic wrap and place in the refrigerator until cool, about 4 hours.
  3. 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.
  4. 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.



Please enter your comment!
Please enter your name here