Avocado creme brulee! You read that correctly. I was having breakfast earlier this week- some mashed avocado with scrambled eggs. Nothing fancy. Then, I thought about avocados being used in Indonesian avocado smoothies. The idea hit me then and there to combine avocados with creme brulee. Like a mad scientist, I quickly scrambled to test it out in the kitchen!
I’ll admit it- I was very skeptical to have avocados in dessert-form. I’m a more of a traditional guacamole kind of avocado lovin’ girl. However, I was quickly turned to LOVE this.
The results? This avocado creme brulee strangely ended up tasting like key lime pie. My taste testers didn’t even think the dessert had any avocado in it!
Burn baby burn!
WARNING: investing in a brulee torch will make you want to brulee everything in your path! It’s so satisfying to take a plain white coat of granulated sugar, to torch it, and to see it bubble up and caramelize! I recommend buying a torch for anyone who likes to experiment in the kitchen. This is the one I have and I love it!
I know it’s tempting to dig into the creme brulee right after bruleeing the sugar, but you MUST wait at least 5 minutes. The sugar gets to a dangerously high temperature, and needs to cool a bit before eating. Allowing it to rest also makes a nice, thick sugar layer.
Bubbling bruleed sugar!
As usual, the secret to any yummy recipe is fresh ingredients. Do NOT use bottled lime juice and do not exclude the lime zest from the recipe. The fresh lime goes a long way. The lime zest adds some texture, and the lime juice helps to prevent the avocado from browning, and adds some brightness and lightness to the dessert.
Avocados- they’re one of my favorite ingredients and they make almost everything better, desserts included!
1 last avocado creme brulee picture. Look at those bruleed sugar crystals!
Here’s the recipe!
Keep it fresh!
-Fresh Chef Nikki