It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month’s assignment was another great discovery for me, as it was the beautiful Because I Like Chocolate written by the very talented Mallory. Mallory lives in Canada and she is a Psychology student (though she used to study at culinary school and you can tell, just by browsing through her site)! As Mallory says, “Because I Like Chocolate is about baking, eating and learning to accept food one bite at a time”. I love her mission! Just as much as I loved the recipe I cooked from her blog. After making an amazing avocado based Chocolate Mousse, I knew I had to try using avocado in desserts again! And this recipe gave me the right opportunity. This time, I went into it without any reservations and my expectations were not disappointed. This Avocado Crème Brûlée tastes delicious. It is just as creamy as a regular Crème Brûlée, but it has a nice fruity after taste. Next time, I will add a hint of vanilla to it too. And the best part? It’s ready in just 5 minutes… or maybe less. The hardest part is waiting for it to chill before eating it!
Thank you so much for an amazing recipe Mallory! Please, make sure you drop by Mallory at Because I Like Chocolate and check out her beautiful site!
Avocado Crème Brûlée
Avocado Crème Brûlée? Yes please! The recipe for an amazing dessert!
Ingredients
- 2 very ripe avocados halved and cubed
- 1 lime or lemon, juiced
- 200 to 230 gms – 2/3 to ¾ cup sweetened condensed milk
Instructions
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Put the avocados into a bowl. Combine with the lime juice and 2/3 cup of sweetened condensed milk.
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Purée with an immersion blender (or with food processor or blender) until smooth and creamy.
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Taste and see if it needs more sweetness. If so, add more sweetened condensed milk as needed and blend to ensure everything is incorporated.
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Divide into 3 ramekins and refrigerate for 2-3 hours or until thoroughly chilled.
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Just before serving, sprinkle the tops with sugar and brûlée using a blow torch (or broiler if you don’t have one).
Great recipe. The texture and color are so mouthwatering. I would never thought to add avocado to creme brûlée now you made me curious and heading to Mallory’s site. Thx for the introduction
What a super unique version of the traditional creme brulee. I bet it was super tasty. Glad to be part of SRC group C with you!
I’ve never heard of avocado as creme brulee before. This sounds strange yet delightful at the same time. Wonderfully creative SRC post!
Manuela, I think it’s time to crack open my blowtorch from its packet! What a stunning recipe!
Lovely recipe choice for src. I loved cooking from your blog this month.
Who would have thought avocado could be used this way. Genius!
Oh wow – I can’t wait to try this one out – looks delish but I also love how simple it is.
Amazing like always Manu!! I love vream brulée! and have made sometimes but I never think in make with avocado and why not? I made avocado I cream and was delicious!! Lovely recipe!
Very nice! I’ve never made a brulee but I love that you don’t have to cook the mixture – so easy to prepare!
Thanks for the great review Manu, I appreciate it! I am so glad you chose an older recipe like this one. Even though the pictures definitely need an update on my site (they definitely do not do the recipe justice) it is still an amazing dessert!
Super awesome choice! You know, in Brazil avocado is served mainly as a dessert, and guacamole is a new addition to the menus thanks to the Mexican and Tex Mex influence worldwide
Still, I would love to try this brullee
I am pinning and also sending to my niece in Brazil, she is a great cook with a passion for desserts
Sally, waving hello from Group D