Ingredients
- 1 cup sweetened condensed milk
- 2 cup medium firm-ripe hass avocados, peeled, pitted and cut into chunks, between 8 to 10 ounces flesh
- 2 cup to 3 tablespoons fresh lemon juice
- 4 cup crème brûlée ramekins
Preparation
Baking Directions:
Place the condensed milk and avocados into a food processor and process until the mixture is velvety smooth, which takes about one to two minutes.
Add the lemon juice one tablespoon at a time and pulse for a few more seconds after each addition.
At this point, taste the avocado cream to check if the lemon juice is giving the right balance.
I usually use 2 tablespoons of fresh lemon juice and add more of necessary.
Using a rubber spatula, scrape the mixture into four ramekins, making sure it's nice and flat inside the ramekin.
Chill for four hours.
Right before serving, spread a thin layer of sugar evenly over the top of each custard.
Ignite the torch to medium.
Melt the sugar by moving the flame back and forth across the custard while maintaining a distance of two inches between the flame and the surface.
The sugar will melt, bubble and then turn into a golden caramel.
In less than a minute, it will harden to a delicious crust.
Allow to cool for three to five minutes before serving.
Do not brûlée the dessert more than 20 minutes in advance of serving.
