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avocado creme bruleeMost Americans think of only guacamole, salads and maybe the adventurous hamburger when it comes to avocado. I really love to use avocados in desserts, the way we do in Brazil. The buttery texture of avocado lends a perfect creaminess to this reinvented crème brûlée, which unlike the classic recipe, is not baked at all. This mixture of avocado and condensed milk is simply puréed in a food processor.

After you have simulated the consistency of a custard, you add a crunchy layer of burnt sugar on top immediately before serving. The result is a truly inspired dessert that takes less than five minutes to make plus a little chilling time. Because of its richness, this dessert can also act as a mini crème brûlée: Simply serve it in smaller ramekins. This will yield more servings, of course, depending on how small a ramekin you use.

Avocado Creme Brulee
Makes 4 servings

From The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook by Leticia Moreinos Schwartz, copyright © 2012. Published by Kyle Books. Photo credit: Ben Fink © 2012.

The Brazilian Kitchen cookbook

The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook by Leticia Moreinos Schwartz
Paperback: 176 pages
Publisher: Kyle Books
Language: English
ISBN-10: 1906868824
>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Feb 28, 2014

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