Avocado Crème Brûlée

How to make Avocado Crème Brûlée

Prep Time: 15 minutes, plus chilling        |        Servings: 6

Ingredients

• Flesh of 3 ripe shepard avocados
• 300g Farmdale sweetened condensed milk
• 120ml fresh lemon juice
• 1 tsp White Mill vanilla bean paste
• White Mill caster sugar, for blowtorching

Method

1. Place avocado, condensed milk, lemon juice and vanilla into a blender with a large pinch of salt. Blend until completely smooth and silky, scraping down the sides as needed.
2. Spoon into 6 x 125ml ramekins, smoothing the tops to create a flat surface. Cover and refrigerate for an hour or until chilled and set.
3. Just before serving, sprinkle 2½ teaspoons of caster sugar onto each ramekin, smoothing it to create an even surface. Use a blowtorch to melt and caramelise the sugar until it’s uniformly dark and caramelised. Don’t allow it to blacken, you want a deep caramel colour. Allow the sugar to cool and harden then serve.

Option: Try swapping the lemon juice for lime juice.