AVOCADO CREME BRULEE

By BobD

Ingredients

• 4 SERVINGS
• 1/2 vanilla bean, split lengthwise
• 1 1/2 cups heavy cream
• 1 (2-inch-long) strip lemon zest
• 1 1/2 ripe 6- to 8-oz avocados
• 1/2 cup plus 2 tablespoons plus 8 teaspoons sugar, divided
• 2 tablespoons fresh lemon juice
• EQUIPMENT: 4 (5-ounce) ramekins; a small blowtorch

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 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.

Heat cream mixture over low heat until hot, then transfer to a bowl set in an ice bath.

Chill completely, stirring occasionally, about 10 minutes. Remove vanilla pod and zest.

While cream mixture chills, pit and peel whole avocado, then puree in a food processor with 1/2 cup sugar and lemon juice until smooth.

Beat cream with 2 Tbsp sugar using an electric mixer until it just holds stiff peaks.

Fold in avocado puree.

Cut remaining avocado half into 1/3-inch dice, then fold into avocado mousse.

Divide mousse among ramekins, then cover each ramekin with plastic wrap.

Chill until cold, about 20 minutes.

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.