Avocado Crème Brûlée Food

AVOCADO CRèME BRûLéE

Steps:

• *If using a liquid sweetener, scale milk back by three tbsp.To make the recipe, puree the first five ingredients until completely smooth. Pour into oven-safe ramekins or small dishes and refrigerate until thick like mousse-about five hours or overnight. (These can easily be eaten as mousse, sans the crème brûlée topping if desired.) Before serving, sprinkle about a tsp of brown sugar evenly on top of each dish, then either set as close to your oven's broiler as possible and broil OR use a blow torch to burn the sugar. If broiling, it will only take 5-10 minutes, so watch carefully and rotate frequently.View Nutrition Facts

AVOCADO CRÈME BRÛLÉE

Steps:

• 1. Scrape seeds from vanilla bean into a small heavy saucepan using tip of a paring knife, then add cream, zest, and a pinch of salt. 2. Heat cream mixture over low heat until hot, then transfer to a bowl set in an ice bath. 3. Chill completely, stirring occasionally, about 10 minutes. 4. Remove vanilla pod and zest. 5. While cream mixture chills, pit and peel whole avocado, then purée in a food processor with 1/2 cup sugar and lemon juice until smooth. 6. Beat cream with 2 Tbsp sugar using an electric mixer until it just holds stiff peaks. 7. Fold in avocado purée. 8. Cut remaining avocado half into 1/3-inch dice, then fold into avocado mousse. 9. Divide mousse among ramekins, then cover each ramekin with plastic wrap. 10. Chill until cold, about 20 minutes. 11. Just before serving, remove plastic wrap and sprinkle 2 tsp sugar evenly over top of each ramekin.Move blowtorch flame evenly back and forth just above sugar until sugar is caramelized and slightly browned. Let stand 2 minutes before serving.

AVOCADO CREAM SAUCE

Steps:

• Combine avocados, garlic, lime juice, green onions, cilantro, and tarragon in a food processor; puree until smooth.
• Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through, about 5 minutes. Add cream and cook until heated through, but not boiling. Season with salt.